Pour hot water over the rice, stir in 1 heaped teaspoon of salt and leave until cold. Drain and rinse thoroughly. Leave in a sieve to finish draining.

Melt the butter in a large saucepan, and add the onion and pine nuts. Cook until the onion is lightly browned. Add the chicken livers, salt and pepper and cook, stirring for 2 minutes. Now add the rice and continue to stir for about 4 minutes. Pour in the hot stock and stir in the spices, sugar and currants and more salt and pepper. Bring to a simmer, reduce the heat and cover tightly.

Leave to cook for 15-20 minutes, without stirring, until the rice is just done and all the liquid is absorbed. Only add more stock (or water) if absolutely necessary. Stir in the dill, turn off the heat, cover again and leave to stand for a final 5 minutes.