Ingredients

280g rice 2 onions, very finely chopped 750ml stock 70g boiled chicken gizzards 70g chicken livers 1 tbsp slivered almonds 1 tbsp raisins 1 tbsp pine nuts 1 tbsp sugar 1 tsp freshly-grated nutmeg 1 tsp ground cinnamon oil for frying salt and black pepper, to taste

Method

Add a little oil to a pan and use to fry the onions for about 13 minutes, or until soft and nicely browned. Drain on kitchen paper then transfer to a bowl and mash with a fork until pulpy. Stir the stock into the onion purée and season with the cinnamon, nutmeg and salt and black pepper. Use the oil in which you fried the onions to fry the rice, stirring constantly until all the grains are coated in oil. Now add the onion stock and bring to a simmer. Allow to cook gently until the rice is tender (about 25 minutes). Meanwhile, slice the liver and soak in salted water for 60 minutes. Lightly fry in oil for about 6 minutes then stir-in the pine nuts and almonds and continue frying until golden brown. Remove and set aside then add the raisins to the pan and fry until they puff up before adding to the nut mixture. Add the sugar and chopped gizzards to this mix and toss to combine. Place this mix in he base of a round cake tin. Cover with the rice then place a plate on the top and invert onto the plate before serving.

Cooks Comments and Tips

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