Sweet pilaf with chicken livers, pan-fried, prepared by mrs. Magdalena

On a gentle autumn day, far from the hustle and close to good souls, at a crossroads marked by a wayside shrine announcing a community of God-fearing people, we stopped in the village of Frenciugi, in the Drăgușeni Commune. At Mrs. Magdalena’s home, affectionately known as Măgduța to her loved ones, we experienced once again the Moldovan hospitality. Her yard, filled with chrysanthemums, and her house are like an invitation to share stories and relive memories. As soon as we arrived, we were invited to the table, a sacred place where we tasted various delicacies carefully prepared by Măgduța. Yes, we can call her that because we had already entered each other’s hearts.

The recipe Mrs. Magdalena prepared for us may seem quite unique, and we assure you that such a mention of it is rare, especially because Măgduța made it especially for us. Sweet pilaf with pan-fried chicken livers is a special dish that impresses both with its taste and its appetizing appearance. The recipe is decades old but is prepared less frequently in the modern villages due to newer, more commercial tastes that have invaded today’s countryside.

The red-hot pan is not shy; it welcomes olive oil to create beads on the edges. Then, finely chopped onions are added. There’s a sizzle and pop as the onions release their flavor into the oil, and they are removed at just the right moment when they have imparted their essence to the oil. Next, two grated carrots are added to the oil, just as timid but aromatic. Once they are browned, they are also set aside. Well, the resulting oil carries the flavors of both the onion and the aromatic carrot. Its color is a deep orange and will later contribute to the preparation of the dish.

In a pot with vigorously boiling water, on a secret culinary rhythm known only to chefs, a few grains of rice appear, whispering to Măgduța that it’s time to add the previously washed rice. The formula is the one we all know, for those who occasionally spend time in the kitchen: one part rice, four parts water. It’s like a fraction, or as it is sometimes called, it has a phenomenally delicious result. Carefully, the flavored oil is poured over the rice, a pinch of salt is added, and everything is covered with a lid.

Meanwhile, in a separate pan, vegetable oil is heated, followed by the chicken livers, which are browned. Just a bit of salt and a splash of water when they are almost done. The resulting sauce has a delightful velvety texture that will delight even the most discerning palates.

Returning to the rice, when it is almost done, two tablespoons of sugar are added. This addition is not dramatic but rather enhances the taste. This dish was traditionally prepared for life’s significant events: weddings, christenings, memorial services, or other events with religious significance. It is said that human life rarely carries traces of bitterness, and it would be a shame not to sweeten it with such deliciousness.

Elegantly plated, both the rice and the chicken livers receive a sprinkling of freshly chopped parsley mixed with freshly ground black pepper, adding a special intensity to the flavor.

Thank you, Măgduța; thank you for reminding us what the taste of yesteryears means!

Ingredients:

– 1 cup of rice

– 4 cups of water

– 1 onion

– 1 carrot

– 2 tablespoons of sugar

– A pinch of salt

– 1 bunch of fresh parsley

– 1 teaspoon black pepper

– 75-100ml olive oil

Preparation:

1. Sauté the finely chopped onion in a pan, then remove it. In the same remaining oil in the pan (slightly colored from the carrot), pour in water. When it starts boiling, add the previously washed rice. The ratio is the familiar one: one part rice, four parts water. Allow it to simmer without stirring.

2. When the rice is almost cooked, add two tablespoons of sugar, stir lightly, and let it simmer briefly.

3. Sweet pilaf is always served with freshly chopped parsley mixed with black pepper and alongside a piece of pan-fried meat or chicken liver.

This dish, now somewhat forgotten, was traditionally served at funerals and memorial services, as well as weddings.