Ingredients
salt.
Water.
1 pound uncooked long-grain white rice.
4 ounces lambs or calves kidneys.
3 tablespoons butter
4 ounces lambs or calves liver, chopped
1/4 cup olive oil
two onions, chopped
8 ounces lean lamb, chopped
21 1/2 cups hot beef stock or broth.
2 tablespoons pine nuts.
1/8 teaspoon ground cinnamon.
1 teaspoon allspice berries.
2 tablespoons currants.
1 teaspoon sugar
1 teaspoon tomato paste
pepper.
3 tablespoons finely chopped dill or 1 1/2 tablespoons dill weed

How to Make.

In a large, deep bowl, dissolve 1 teaspoon salt and 5 cups warm water. Stir in rice. Let stand until water is cool; drain well. So kidneys and cold water to cover 30 min. Drain kidneys; Pat dry with paper towels. Chop kidneys, removing any ligaments and fat. Melt butter in a large saucepan. Add chopped kidneys and liver. Cook 5 min.; set aside. Heat oil in a large skillet. Add onions; sauté until transparent. Add lamb; cook 5 min. over high heat. Add soak rice; sauté until transparent. Stir in stock or broth, pinenuts, cinnamon, allspice berries, currents, sugar, tomato paste, salt and pepper. Simmer until most of the liquid has evaporated. Stir in cooked liver and kidneys with any fat from pan. Add dill. Cover and cook 20 min. longer or until rice is tender. Spoon into a serving dish; serve hot.

Yield: Makes 8 to 10 Servings

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