Festive rice pilaf "A la Polita" with all ... the trimmings!!!

Serve this delicious rice pilaf as a side dish next to the roast turkey or other meat you might have at your Christmas table! A dish that is very popular in Greece and it is brought to us from the Greeks of Asia Minor. Colourful and full of festive flavours, it will satisfy your guests and family and it is great idea to serve at any formal occasion

Cooked by Ioanna Stamoulou,

from the Greek version of "Olive" magazine of the "Proto Thema" newspaper

Ingredients (for 6 people):
2 ½ cups of basmati rice
4 ½ hot chicken stock (or hot water)

500 gr. of chicken livers, cleaned and cut in cubes

3-4 tbsp of Cognac

1 tbsp of butter

1 medium yellow onion, grated

2-3 Spring onions, finely chopped (both white and tender green part)

2 tbsp of olive oil

1 tsp of ground cinnamon

50 gr. of roasted pine nuts

½ cup of dark raisins

1 cup of dill, finely snipped

salt
pepper

Method:

Rinse well and dry the livers.

Warm the 2 tbsp of oil on medium heat in a pan and shallow fry the livers until they get nicely coloured on all sides. Season with salt and pepper and pour over with the Cognac. Allow the alcohol to evaporate while cooking for a few minutes and then take the pan off the heat.

In a spacious pot melt the butter on medium heat and sauté the grated onion and the chopped Spring onions stirring with a wooden spatula. Add the rice and stir constantly until it gets shiny. Pour with the chicken stock and when the ingredients start boiling add in the pot the fried livers along with its sauce. Then add the raisins, the cinnamon and season with salt and pepper.

Turn the heat down to medium-low, semi cover with the lid and simmer the rice for about 15 minutes or until the liquids are absorbed. When the rice is ready add most of the dill, the roasted pine nuts and gently stir with the spatula.

Transfer the rice into a mould (also a bundt cake tin), while pressing with the back side of a spoon so to spread evenly and not to leave any empty space and leave the rice in the mould to stand for 10 minutes.

To serve, carefully turn the mould onto a serving platter to release the rice and sprinkle on the top with the rest of the dill.

Serve while it is still warm.