• ½ tsp loosely packed saffron threads
• 2 tsp rosewater
• a very cumin seeds, finely crushed (likely “a very few cumin seeds”)
• 2 tsp coriander seeds, finely crushed
• ½ tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp paprika
• ½ tsp ground cinnamon (appears repeated in text)
• a black lemon, finely ground to yield 1 tbsp powder (or broken in half)
• 4 tbsp olive oil
• 100g (3½ oz) pistachios, shelled
• 3 onions, halved, and each half cut into 4 wedges (so 12 pieces)
• 400g (14 oz) finely grated lamb liver
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 eggs
• 350g (12 oz) fresh ginger, peeled and finely grated
• 4 cloves, finely grated
• 3 fresh bay leaves
• 6 cardamom pods
• 375g (13 oz) basmati rice, washed until the water runs clear, then soaked for at least 20 minutes or up to 2 hours, then drained
• 2 tbsp coriander (cilantro), roughly chopped, to serve
• fine sea salt and freshly ground black pepper

Add the saffron threads to a small bowl with the rosewater.

Leave to infuse

Heat the olive oil in a medium, heavy-based pan.

Add the cumin, coriander, cinnamon, turmeric, paprika, ground black lemon, and a little salt.

Stir and cook gently until fragrant

Add the onion wedges and cook until softened and lightly coloured.

Stir in the finely chopped onion and garlic.

Add the grated lamb liver and cook, stirring, until browned and cooked through.

Stir in the ginger, cloves, bay leaves, and cardamom pods.

Season with salt and pepper.

Add a little water if needed and let everything cook together gently for about 20–30 minutes, until rich and fragrant

Preheat the oven to 180°C.

Beat the eggs in a bowl.

Add the soaked and drained rice to the eggs, mixing well so the grains are coated

Spread half of the liver mixture evenly over the base of a heavy, ovenproof pan.

Spoon the rice-and-egg mixture evenly over it.

Top with the remaining liver mixture.

Cover tightly with a lid or foil.

Bake for about 20 minutes.

Remove the lid/foil and bake for a further 10 minutes, until the top is set and lightly golden

Remove from the oven and let rest for a few minutes.

Turn out onto a large platter (the “bottom” becomes the top).

Scatter with chopped coriander and serve.

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