Rice Pilaf with Currants and Pine Nuts



  • 1/4 cup dried black currants
  • 4 tablespoons unsalted clarified butter
  • 1/3 cup pine nuts
  • 1 small Spanish onion, diced (1/2 cup)
  • 1/4 pound lamb or calves’ liver, cut into 1/2-inch cubes (optional)
  • 1/2 cups white long-grain rice, washed, soaked, and drained
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 2 1/2 cups chicken stock or water
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 1/4 cup finely chopped fresh dill

How to make Rice Pilaf with Currants and Pine Nuts

  1. Soak the currants in warm water for 20 minutes.
  2. Drain them and set them aside.
  3. In a heavy, medium-size saucepan, heat the butter over medium heat and cook the pine nuts and onion gently for about 3 minutes, stirring with a wooden spoon, until both are lightly browned.
  4. Stir in the liver, if you’re using it, then add the rice, currants, cinnamon, and sugar.
  5. Season with salt and pepper.
  6. Pour in the stock and bring the mixture to a boil; then lower the heat, cover the saucepan, and cook gently for about 15 minutes until all the liquid has been absorbed and the rice is tender.
  7. Stir in the parsley and dill.
  8. Let the pilaf stand, covered, for about 5 minutes, then serve.
  9. ENJOY!

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