1 small, finely chopped onion
1 soup spoon salt
1/2 coffee cup currants
1/2 coffee cup pine nuts
1/2 coffee spoon pepper
200 grams lamb liver
4 and 1/2 glasses meat broth or water
4 soup spoons butter
500 grams or 2 and 1/2 glasses of rice
(For Turkish residents - 1/2 coffee spoon "yenibahar")
Wash the rice thoroughly. Wash and drain the currants and pine nuts. Dice the liver. Brown a soup spoon of butter in a saucepan, and add the pine nuts and onion. Brown until the nuts turn a golden color. Add the liver pieces and cook for 2-3 minutes, then add the broth, salt, currants and spices.
In another saucepan melt the rest of the butter and add the rice. Stir it constantly for 20 to 25 minutes on a medium heat. Pour the contents of the other saucepan over the rice. Mix and let boil for 2 minutes, then cook on the lowest possible heat for 17 to 18 minutes.
Remove from heat, put a piece of paper under the cover and let stand 20 minutes. Serve.