Spiced pilaf with liver and pine nuts (İç pilav)

1. Soak the rice in warm salted water for 20 minutes, then rinse and drain; soak the raisins in warm water.

2. Trim the chicken livers, cut them into small dice and fry them in half the butter for 2 minutes, then take them out.

3. Toast the pine nuts in the remaining butter until golden, add the finely chopped onion and cook until soft.

4. Add the rice and stir for 2-3 minutes, then the drained raisins, cinnamon, allspice, sugar, salt and pepper; pour in the hot stock.

5. Simmer covered over low heat for 15 minutes, stir in the liver at the end, then cover with a tea towel and rest for 15 minutes.

6. Stir in the chopped dill and serve alongside stuffed turkey or roast lamb.

Tip: A festive side dish used to stuff turkey and lamb. The seasoning is sweet and savoury – the raisins and cinnamon give it its character, so don't leave them out.