Wedding Pilaf (Kouzou Ichi)
|Finely minced steak||1 1⁄4 Cup (20 tbs), to resemble coarse-ground meat|
|Beef liver||1 Cup (16 tbs), finely chopped|
|Water||1 1⁄2 Cup (24 tbs)|
|Rice||2 Cup (32 tbs) (Long-Grain Variety)|
|Sweet butter||1⁄2 Cup (8 tbs)|
|Broth||4 Cup (64 tbs) (Boiling)|
|Almonds||1⁄2 Cup (8 tbs)|
|Pistachio nuts||1⁄2 Cup (8 tbs)|
|All spice||1 Pinch|
|Black pepper||1 Pinch|
In a heavy skillet, fry the steak and liver in two tablespoons of the butter, until browned.
Add one and a half cups water.
Over high heat bring to a boil.
Reduce heat to low and simmer until all the liquid is absorbed, about thirty minutes.
Meanwhile, in a medium saucepan fry the rice in four tablespoons of the butter.
Add the boiling broth, browned meat, salt to taste.
Simmer an additional twenty minutes or until all the liquid is absorbed.
Lightly brown the almonds and pistachio nuts in two tablespoons of the butter and add to the cooked rice along with the spices.
Stir the rice once to mix in all the ingredients.
Cover with a clean towel for about five minutes to absorb the moisture and to keep the grains fluffy.
Remove towel and transfer pilaf to a serving platter.