Turkey Heart Pilaf

Turkey heart pilaf is very beautiful when served. This recipe includes a large amount of spices and seasonings, making it flavorful, delicious, and fluffy. The hearts fried with onions go perfectly with fragrant rice, which, thanks to curry and turmeric, has a pleasant yellow hue. This dish is perfect for festive gatherings and will delight both you and your guests with its taste.

Turkey hearts

1.1-1.5 lbs

Onions

3-4 pieces

Parsley

Dill

Salt

Black pepper

ground

For pilaf

Rice

2.25 cups (pre-soaked)

Turmeric

1 tsp

Curry

1 tsp

Cloves

1 piece

Cardamom

2 pieces

Cinnamon

0.5 stick

Summer savory

2 tsp

Bay leaf

1 piece

Barberries

1-2 tsp

Black peppercorns

0.5 tsp

Allspice

0.5 tsp

Sunflower oil

3-4 tbsp

Garlic

2-3 cloves

To prepare turkey heart pilaf, thinly slice the onions and fry them in vegetable oil until slightly golden brown.

Cut the hearts lengthwise into 4 parts, or 6 parts if the hearts are large. Add the hearts to the onions, season with salt, pepper, and fry until cooked through, stirring occasionally.

Rinse the rice with cold water 3 times, then soak in water for 10-15 minutes. In a separate pot (preferably a Dutch oven), heat vegetable oil, add all the pre-prepared spices, and mix.

After 1-2 minutes, add the rice. Mix well to ensure each grain is coated with oil for a fluffy texture. Pour water over the rice until it is 0.5-1 inch above the rice. Cover and cook on low heat for 15 minutes.