Hamam mahshi (stuffed pigeon)

Instructions

1. Preheat the oven to 190 °C and rinse the pigeons inside and out.
2. Sauté the chopped onion in half the butter, then add the chopped livers and brown them quickly.
3. Add the rice, spices, salt, pine nuts and parsley, stir for 2 minutes and take off the heat.
4. Stuff the pigeons with this mixture without packing it too tightly, then close the openings with skewers.
5. Place the pigeons in a dish, brush them with the remaining butter and pour the stock around them.
6. Bake for 50 minutes, basting regularly, until the skin is golden, then serve hot.