Bulgur Pilaf

Rinse the bulgur wheat under cold water and set aside.

Heat 2 tablespoons of butter in a large pot over medium heat.

Add the chopped leeks and sauté until softened, about 5 minutes.

Add the chicken livers and cook until browned on all sides.

Stir in the chickpeas, thyme, allspice, cinnamon, and paprika.

Add the bulgur wheat and water. Bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the bulgur is tender and the water is absorbed.

Stir in the remaining butter, cilantro, pine nuts, and raisins.

Season with salt and pepper to taste.

Fluff with a fork and serve hot, garnished with extra cilantro and a drizzle of melted butter.