Bokari Pilaff

450 g/1 lb chicken livers, washed and sinew
removed
salt
freshly ground black pepper
1 tablespoon olive oil
1 large onion, peeled and sliced
1 small leek, trimmed, washed and finely
chopped
225 g/8 oz long-grain rice
I/2 teaspoon turmeric
1 x 200 g/7 oz can tomatoes
2 tablespoons chopped parsley 300 ml/1/2 pint chicken stock
100 g/4 oz mushrooms, wiped and sliced
100 g/4 oz frozen peas
Garnish:
sliced tomatoes
flat-leaf parsley sprigs

Season the chicken livers with salt and pepper. Hear the oil in a pan and fry the onion and leek Instil cooked but not brown. Stir in the rice, and try until the rice turns white.

Mix the turmeric, tomatoes and parsley and add to the rice mixture. Pour on enough boiling stock to bring the liquid level 2.5 cm/1 inch above the top of the rice. Cover the pan with a tightfitting lid and cook, without lifting the lid, for 15 minutes. Add the mushrooms, peas and seasoned livers; cover and continue to cook for 5 to 8 minutes. Season with salt and pepper to taste.

Transfer the rice mixture to a heated serving dish and garnish with tomato slices and sprigs of parsley. Serve at once.

SERVES 4 '