Chicken Liver Sarma

Ingredients

 * 720ml/24fl.oz. Stock
 * 225g/8oz Rice
 * 2 tbsp Oil
 * 675g/1 ½ lb Chicken Livers
 * 8 Spring Onions, chopped
 * 1 teasp Ground Cumin
 * Salt and Pepper
 * 2 Eggs
 * 240ml/8fl.oz. Plain Yoghurt
 * 2 tbsp Flour

Directions

 * 1) Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and rice in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes.
 * 2) Meanwhile, heat the oil in a large frying pan, add the chicken livers and sauté for about 3 minutes or until no longer pink.
 * 3) Add the spring onions, pepper, salt and cumin and continue to cook for a further 2 minutes.
 * 4) Drain the rice ( but leave it quite wet) then add to the chicken livers and mix well.
 * 5) Transfer the mixture to a large, shallow baking dish and bake for 30 minutes.
 * 6) Beat the eggs, flour and yoghurt together in a mixing bowl, then after the cooking time, pour over the rice and liver mixture, return to the oven and bake for a further 10-15 minutes until browed.
 * 7) Serve immediately with extra yoghurt on the side.