• 2 cups rice
• 2 onions, chopped very fine
• 3 cups broth
• 1/2 cup boiled gizzards
• 1/2 cup livers
• 1 tablespoon almond slivers
• 1 tablespoon raisins
• 1 tablespoon pine nuts
• 1 tablespoon sugar
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• cooking oil
• salt and pepper

Instructions:

Fry onions until rich brown. Drain, mash with the back of a spoon until completely disintegrated, then add to broth with one teaspoon of cinnamon and seasoning.

Fry the rice in the same oil as the onions, stirring constantly until all grains are well coated with oil, then add broth and cook until tender.

Soak liver in salted water for 1 hour, drain, pat dry and fry for 5 - 7 minutes. Lightly fry the pine nuts and almond slivers, then remove  and set aside. Fry the raisins until they puff and add them to the pine nuts, nutmeg, sugar, remaining cinnamon, liver and gizzards. Toss well to mix.

Place nut mixture in a cake mold, cover the cooked rice, then turn over onto serving dish.