İç Pilav
Rice Pilaf with Spices, Currants, Pine Nuts and Liver

Ingredients
2 cups White rice
3 cups Beef stock or water, boiled
3 tbsp. Butter
1 Yellow onion, finely chopped
5 oz. (2 pieces) Lamb liver, cut into small dice
1 tbsp. Pine nuts
1 tbsp. Currants
2 tsp. Salt
1 ½ tsp. Black pepper
½ tsp. Cinnamon
1 tsp. Allspice
1 bunch Dill, finely chopped (optional)

Instructions
Soak the rice in warm water with ½ tsp. of salt for 30 minutes. Wash the rice until the water runs clear. In a pot, melt the butter; start sautéing the onions and liver, until onions softened. Then add the rice continue sautéing until rice becomes translucent. Add all the spices, salt, stock or water and currants, stir once and cover the lid and cook for about 20-25 minutes until dimples form on top of the rice. Place a paper towel between the pan and the lid and turn down the flame really low. Cook for another 5-6 minutes. Turn off the heat, and let it rest for 20 minutes. Add the dill before service and gently mix.

Domatesli Bulgur Pilavı
Bulgur Rice Pilaf with Tomatoes

Ingredients
2 cups Bulgur, washed
4 cups Water, boiled
3 tbsp. Butter
2 tsp. Salt
2 Tomatoes, peeled, cut into medium dice

Instructions
Melt the butter in a pot and sauté the bulgur for about 5-6 minutes. Add the grated tomatoes, water and salt. Boil over high heat then turn down the heat, cover the lid and cook until all the water is absorbed. Take off the heat, place a paper towel between the pan and the lid and let it rest for 15 minutes, then serve.

Mercimekli Bulgur Pilavı
Bulgur Rice Pilaf with Green Lentils

Ingredients
2 cups Bulgur, washed
½ cup Green lentils
5 cup Beef stock or water, boiled
3 tbsp. Butter
2 tsp. Salt

Ingredients
Soak the lentils overnight. The next morning, boil the lentils with a fresh batch of water until softened, about 10 minutes.  Melt the butter in a pot and sauté the bulgur for about 5-6 minutes. Add the lentils, stock or water and salt. Boil over high heat then turn down the heat, cover the lid and cook until all the water is absorbed. Take off the heat, place a paper towel between the pan and the lid and let it rest for 15 minutes, then serve.

Bezelyeli, Havuçlu Pirinç Pilavı
Rice Pilaf with Carrots and Peas

Ingredients
2 cups White rice
3 cup Chicken stock, boiled
3 tbsp. Butter
2 Carrots, cut into medium dice, boiled
½ cup Peas, boiled
2 tsp. Salt

Instructions
Soak the rice in warm water with ½ tsp. of salt for 30 minutes. Wash the rice until the water runs clear. In a pot, melt the butter and start sautéing the rice until they become translucent, add the carrots, peas, stock and salt. Cover the lid and cook for about 20-25 minutes until dimples form on top of the rice. Place a paper towel between the pan and the lid and turn down the flame really low. Cook for another 5-6 minutes. Turn off the heat, and let it rest for 20 minutes before service.

Kestaneli Pilav
Rice Pilaf with Chestnuts

Ingredients
2 cups White rice
3 cup Chicken stock, boiled
3 tbsp. Butter
2 tsp. Salt
10-12 Chestnuts, boiled, peeled and coarsely chopped

Instructions
Soak the rice in warm water with ½ tsp. of salt for 30 minutes. Wash the rice until the water runs clear. In a pot, melt the butter and start sautéing the rice until they become translucent, add the chestnuts, stock and salt. Cover the lid and cook for about 20-25 minutes until dimples form on top of the rice. Place a paper towel between the pan and the lid and turn down the flame really low. Cook for another 5-6 minutes. Turn off the heat, and let it rest for 20 minutes before service.