How to cook
Boil the lung and heart in a pot. Soak the liver for about 5 min. in hot water, then take it out and cut it into small cubes or pieces. Once the lung and heart are ready, take them out of the broth and leave to cool. Once cooled, cut them the same way and add to the liver pieces.
In a large pan or pot, dice the onions, pour in the oil and braise, then add the rice to it for about 2-3 min. Next, add the finely chopped green onions, spices and about 4/5 cup (200 ml) of the broth in which you had boiled the lung and heart. Braise briefly, then add the offal.
Once they've braised a bit, pour everything into an oven dish and pour in the remaining broth - there should be about 3 1/3 cups (800 ml) of it left but if there isn't, pour in hot water. Bake in a high oven, while stirring from time to time with a wooden spoon.
In the meantime, prepare the topping. Break the eggs in a bowl, stir well with a fork, then add the flour and keep stirring until you get a smooth mixture. Add the yoghurt and 2 pinches of salt, stir once again.
Once the offal is ready, take it out and pour the topping over it, return to the oven and let the top crisp briefly until reddened.