Yufkali Ic Pilavi – Spicy Pilaf Wrapped in Yufka

Ic Pilavi is one of the finest and most delicious pilafs. It can be served alone or wrapped in yufka (narrow dough patties) as indicated.

Grease a shallow cooking pot or dish and set aside. Soak the long grain rice in warm salted water and cool. Soak the currants in warm water for 30 minutes. Melt the butter (1) and toast the pine nuts in it, stirring, for 1-2 min. until they darken. Add onions and roast for 3 min until golden. Add the liver and roast for 4 min, then pour in the tomatoes and roast for another 4 min (or fold in the tomato puree). Add the drained spices, salt, currants, sugar and the water and let it bubble gently In the meantime, melt the butter (2), add the long grain rice that has been thoroughly washed and drained and roast it, stirring, for 4-5 min. When the re starts to stick to the bottom of the pot, pour the boiling mixture from the other saucepan. Put the lid on, simmer gently over medium heat for 5 min, then over mild heat for 15-20 min, until the liquid has thickened and holes form on the surface. Place paper towel or a dishcloth over the saucepan and cover with the lid. Steep over very low heat for 20 minutes. Carefully lay out the yufka in the prepared pan or pot and hang it over the edges. Fill with the pilaf. Fold the dough over the pilaf so that the long grain rice is completely enclosed.

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