# Place the
rice into warm salt water, rest it there for half an hour, drain, and wash well.
# Put oil into a pot, make it red-hot, and add pistachios.
# Add currants after the pistachios, after roasting them for about 1 minute, add finely sliced
chicken liver and gizzard.
# After roasting these ingredients for about 5 minutes, add
rice and roast a few minutes more.
# Add
chicken broth and spices.
# Turn the heat to low when the
chicken broth starts to boil. Cook over low heat for 12 minutes.
# Add finely sliced dill into the pilaf just before removing it from the stove, place a paper towel between the pot and its lid, and let the pilaf rest for steeping.
