This recipe combines the rich taste of chicken livers with the aromatic flavors of a Mediterranean-inspired pilaf.
Heat a skillet over medium heat and melt half of the butter.
Ensure the butter doesn't brown too much to maintain its flavor.
Add the chicken livers to the skillet and cook until browned and cooked through, about 5 minutes. Remove and set aside.
Avoid overcooking the livers to keep them tender.
In the same skillet, sauté half of the scallions until softened. Remove and set aside.
Use medium heat to prevent the scallions from burning.
Melt the remaining butter in a saucepan and sauté the remaining scallions.
Stir constantly to evenly cook the scallions.
Add the tomatoes, pine nuts, and raisins to the saucepan and stir for 2 minutes.
Toast the pine nuts beforehand for a richer flavor.
Stir in the rice and cook for 1 minute.
Coating the rice in butter helps it absorb flavors.
Pour in 2 cups of water, season with salt and pepper, and bring to a boil.
Use hot water to speed up the boiling process.
Reduce the heat to low, cover, and simmer for 25 minutes until the rice is cooked and the liquid is absorbed.
Avoid lifting the lid during cooking to retain steam.
Place the cooked chicken livers and sautéed scallions on top of the rice, cover, and heat through.
Let the flavors meld together for a cohesive dish.
Sprinkle with fresh parsley before serving.
Chop the parsley finely for an even garnish.
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