Ingredients:

• 4 cups baldo rice
• 4 table spoons pinenuts
• 4 tablespoons currants
• 250 gr. chicken or lamb liver
• 1 onion, medium
• 200 gr. butter
• 1 teaspoon pepper
• salt
• 1 tea spoon allspice
• 5 cups water or meat stock
• 1 tea spoon sugar
• 1 bunch dill

Pick over the rice and place into a bowl. Cover with hot water and add 1 tablespoon of salt. Stand for 30 minutes. Rinse in cold water several times and drain. Peel and dice the onions. Soak the currants in warm water until they swell, then drain. If using lamb liver, remove the fine membrane and wash (this is unnecessary for chicken liver). Chop the liver into tiny dice. Melt the butter in a saucepan and stir the pine nuts over the heat until lightly coloured. Add the chopped onion and when beginning to soften stir in the liver. Finally add the rice and stir with a wooden spoon over the heat for a few minutes. Stir in the currants and spices. Add the boiling water or stock, salt and sugar and stir once more. Cover and bring to boil over a high heat. Then cook over a low heat for about 15 minutes. When the liquid has evaporated and steam holes appear in the surface of the rice, remove from the heat. Stand for 10-15 minutes. Chop the dill finely and sprinkle over. Stir with a wooden spoon from the edges into the centre. Serve alonk or with meat dishes.

Source:http://cookbook.turizm.net/cookbook/default.asp