Firstly, the liver membrane, which is defined as the shirt, is left to stand in plenty of warm water to soften. After the liver is washed and cut into large pieces, it is boiled and boiled for 10 minutes. The boiled liver is cut into small pieces with a sharp knife with a thin tip, the veins between them should be cleaned during this process. On the other hand, while roasting the pistachios in butter until they turn slightly pink, add washed rice in it and continue roasting for 3-4 more minutes. Then add half a cup of hot water and leave it on the fire until the water is absorbed.
After switching off the heat, add finely chopped spring onions, salt, black pepper, mint and currants into the hot pilaf and let it rest for 10 minutes. Lay the liver membrane (shirt), which has softened in warm water, on a flat tray, (this membrane can also be divided into small pieces according to preference) beat an egg into the pilaf, which has finished resting and become warm, mix it and pour the mixture into the membrane (shirt). Connect all the edges of the shirt in a round shape (with a wooden pin (toothpick) in order not to open the joint), turn it upside down and place it in the centre of the tray.

Spread the beaten egg yolk on it, pour some of the soaking water of the shirt into the tray, place it on the tray from the edges, put it into the preheated medium oven and bake it for 40-45 minutes. After browning, remove from the oven and serve hot.