Melt butter in a pan and sweat the garlic and onion for a few minutes.
Stir in pine nuts and currants and cook for 2 minutes.
Add allspice, dried basil, and chicken livers to the pan and brown lightly.
Season with salt and pepper, stir in fresh herbs, then remove everything from the pan and set aside.
Toss the rice in the remaining buttery residue in the pan for 2 minutes.
Pour 850ml of chicken stock over the rice and bring to a boil.
Simmer gently until the rice has absorbed some liquid, then fold in the liver mixture.
Cover with a lid and leave to stand for 15 minutes.
Fluff with a fork and serve garnished with saffron and parsley.