Pilaf with Currants and Pine Nuts

• 1 large onion, chopped
• 3 tablespoons sunflower oil
• 2/3 cup pine nuts, toasted
• 2 cups long-grain rice
• 3 cups chicken stock (page 143) (or you may use 1 1/2 bouillon cubes)
• 1 teaspoon ground allspice
• 1 teaspoon cinnamon
• Salt and pepper
• 3 tablespoons currants
• 6 tablespoons butter, cut into pieces

1. In a large pan, fry the onion in the oil until soft and golden.
2. Add the pine nuts and stir until lightly colored.
3. Add the rice and stir over moderate heat until well coated in fat.
4. Add the stock and stir in the allspice, cinnamon, salt and pepper, and the currants.
5. Bring to the boil, then simmer, covered, over low heat for 20 minutes, or until the rice is tender.
6. Stir in the butter and serve hot.
7. For Turkish ic pilav, saute 1/2 pound diced liverchicken livers or lambs liverin 1 tablespoon butter until it changes color, adding salt, pepper, and 1/4 teaspoon of the allspice.
8. Fold into the rice with 3 tablespoons finely chopped fresh dill when the rice has cooked for 15 minutes, and leave, covered, over very low heat for 10 minutes more.

onion, sunflower oil, pine nuts, longgrain rice, chicken stock, ground allspice, cinnamon, salt, currants, butter

Taken from www.epicurious.com/recipes/food/views/pilaf-with-currants-and-pine-nuts-373511 (may not work)