Different from the Louisiana dirty rice, Turkish dirty rice is cooked in olive oil, with no meat and served cold or at room temperature. In some regions of the country calf liver is known to be cooked into the rice, but the following is the most common version.

Ingredients:

• 2 cups of rice
• 1 large onion diced
• 2 tbsp pine nuts
• 6 tbsp olive oil
• ½ tbsp salt
• 2 tsp black pepper
• 1 tsp dried mint
• ¼ tsp cinnamon
• 2 cups of hot water
• 2 tbsp dried currants, soaked in water for 15 minutes, drained
• 1 tbsp lemon juice

prepare rice as instructed in the rice pilaf recipe, set aside.

In a large pan heat the olive oil, add the onion and the pine nuts, saute till the onion becomes translucent and the nuts turn golden brown. Add the rice, salt and the spices, saute until the rice become translucent . Add the currants, the water and lemon juice, bring to a very low heat, Let it cook for twenty minutes. Turn the heat of, remove the lid, cover the pot with a clean kitchen cloth, put the lid back on. Remove from heat, let it sit for 40 minutes, transfer to a serving plate, serve at room temperature or cold.