Chiftele is served with pilaf or mashed potatoes. Soutzoukakia are generally served with pilaf or mashed potatoes. They are served with pilaf or mashed potatoes. There are thousands of variations of pilaf made with rice or other grains like bulgur. Other seasoned rice-based dishes from other cuisines include pilaf, risotto and Hoppin' John. These recipes include, e.g., risotto, pilaf, paella, and stuffed peppers ("capsicums"). Armenians use a lot of "bulgur" (cracked wheat) in their pilaf dishes. "Dolma" and pilaf usually contain currants or raisins. Liver is fried, grilled, skewed and additive of pilaf. Popular foods include salo, borscht, chicken kiev, pierogi,and pilaf. It is served over "baghali polo" (dill and broad bean rice pilaf). Antranig Azhderian describes Armenian pilaf as "dish resembling porridge". They are also used, cut into chunks, as the meat ingredient in rice pilaf. In Iran, barberries are commonly used as a currant in rice pilaf. Pilaf can be cooked in water or stock.