Description Edit

Ingredients Edit

Directions Edit

  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.
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