Cook the rice pilaf in chicken stock.
Melt the butter in a pan, and fry the almonds for 3–4 minutes until golden. Chop the liver into pieces smaller than the almonds, add and fry for 4-5 minutes, until the liver is cooked. Stir in the spices and remove from the heat. Slowly mix into the hot pilaf. Leave to rest for 10 minutes in a covered pan, then stir and put to one side.