Everyone knows that the Greeks of Constantinople were wizards in the kitchen. And there, as in lots of other places, they were very fond of rice. Here is a rice recipe that is characteristic of Constantinopolitan cuisine.

Boil the rice in plenty of salted water. If you’ve some chicken broth that’s even better. When ready but al dente, drain.

Heat the oil in a pan and when it’s smoking, toss in the chopped chicken livers. Sauté well and then add the raisins and the pine kernels.

Mix well then add the mixture to the rice and mix again, Sprinkle with pepper and cinammon and mix again. Add the finely chopped dill last.

Very tasty, you can eat it by itself are as a garnish for roast meat. Accompany the rice with a dry wine from Muscat grapes, such as Aroma from the Lemnos Co-operative, Philinoi, or Doryssa from the Samos Co-operative.