Ingredients (Serves 6)
1  lamb rib
1 cup rice (for stuffing)
1 lamb liver
1 pack snober*
1 pack raisins
1 teaspoon cinnamon
1 teaspoon black pepper
1 small bowl yogurt
1 tablespoon tomato paste
3 tablespoons safflower**
4 cups rice (for pilaf)
7 tablespoons of plain oil
1 teaspoon of mixed spices
Salt

Preparation
Rib is washed and rubbed with salt and pepper and left to rest. The bone and meat are separated with a knife. Then yogurt and a tablespoon of tomato paste are mixed and spread on the rib, fried in a deep pot with three tablespoons of oil until it turns pink on all sides. Two tablespoons of plain oil are put in another pot. Snober is thrown into the pot and turned pink, then placed on a plate. The finely chopped livers are thrown into the hot oil and lightly fried. After sorting and washing one cup of rice, put it in a pot and roast it. Add one cup of water, add salt, cinnamon, black pepper, currants and half-cook the rice, add snober and take the pot off the heat. After resting for a short while, stuff the fried rib and then sew the cut part of the rib with a needle and thread. Put two tablespoons of tomato paste in the remaining oil in the pot and roast it. Put the stuffed rib in the pot, add enough water and salt to cover the rib and cook it well and take the rib out of the pot. After taking the cooked rib out of the pot, add three spoons of safflower to the rib water and boil it. Put the rice in the oil heated in another pot. Pour the saffron rib broth over the rice and add salt and spices and cook. When the water is absorbed, remove from the heat and let it rest. Place the rested rice in a large serving dish. The stitches of the cooked rib are opened and placed on rice, served, and eaten with bostana - preferably olive bostana.

*Snober is the name given to pine nuts in Urfa.
**Haspir is the name given to a type of saffron in Urfa.

Source: The Flavor That Comes from Tandırlık / Lütfiye AKALIN