r.
Pilaf: Balkan rice
cooked with liver
One of my nicer childhood memories is that of the
family reunions my Armenian great-aunt staged. My cousins
and I would gather in the kitchen and watch her chop liver
for her own secret version of pilaf, a sort of savory rasserola
based on rice. We each would beg a little piece of halvah to
tide us over for a while. Our great-aunt would str
barricaded in her kitchen until about three in the
afternoon.
At three or thereabouts, she would emerge from the
kitchen to announce that if our hands were not spotless,
there would be no vanilla shortbread or prune balls for
dessert. We would rush to the bathroom to perform tho
needed ablutions, then file out to the tables set up und' r
the fig and apricot trees in Uncle George's garden. The
oldest of us would bring out brimming pitchers of ice water
and great piles of plates. The last person out of the house
would be our great-aunt, carrying two large bowls of pilaf
in her arms. We would devour the pilaf in a trice, savoring
the liver and tomatoes, gulping the water as if it were the
sweetest liquid on earth. Our parents would eat with even
more gusto than we. All too soon the meal would be over
and we would be anticipating next year's reunion before
the day was done.
cfavid thomos wore
omelet
Pilaf is an all-encompassing term used to describe a wide
variety of Balkan dishes based on rice. My great-aunt's pilaf
recipe goes something ike this:
2 Breakfastcups long grain rice
8 oz. liver
4 oz. butter
3 fine-chopped onions
2 tsp. salt, 1 tsp. pepper
34 tsp. sugar
12 tsp. mixed spices
2 oz. currants
2 large, peeled & chopped tomatoes
4 cups boiling bouillon
chopped fresh parsley or mint
Wash the liver and chop it into small pieces. Heat the
butter in a saucepan and lightly fry the liver. Remove the
mixture from the pan, but keep it warm. In the same pan,
fry the onions, until they are soft, but not brown. Next, add
the rice, which should be washed three times. Fry this for
five minutes, stirring to prevent sticking or burning. Add
the seasonings, sugar, spices, currants, tomatoes and very
gradually the bouillon. Stir again, cover the pan with a
cloth and lid and cook gently until the liquid is absorbed.
When the pilaf is dry, return the liver, sprinkle with the
parsley or mint, re-cover the pan and put it aside on a warm
stove for 15 minutes, with no further cooking.
This method of cooking the rice assures a perfect pilaf.
You can omit the liver and substitute any other meat.
Change the spices, add more onions, forget the
currants-just never stop with variations on the pilaf theme
and you usually will end up with a dish my great-aunt
would have been proud to serve.
JSlL
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