Summary

Ingredients

• 250 g rice (lon rain)
• 50 g currants, tiny
• 1 onion (s), very finely chopped
• 200 g lamb or chicken liver (s), cut into 1 cm cubes
• 50 g pine nuts
• 750 ml chicken broth
• salt
• 0.25 teaspoon ¼ allspice, ground
• 0.25 teaspoon ¼ cinnamon powder
• 1 pinch cumin, ground
• 0.5 ½ bunch dill, finely chopped
• 50 g butter

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Instructions

1. Heat half of the butter in a saucepan, sauté the onion and pine nuts over a medium heat for 3 minutes. Mix in the currants and rice. Pour in the chicken stock and add the spices, bring to the boil once, then cover and simmer for about 10 minutes.
2. Heat the other half of the butter in a pan, fry the liver cubes on all sides over high heat, then mix with the rice and cook for another 10 minutes.
3. Switch off the stove. Stretch kitchen paper between the pot and the pot lid to draw any remaining moisture out of the dish. Wait another 10 minutes, then mix in the dill, season to taste and serve.