Stuffed pigeons

Ingredients:

8 pigeons, cleaned
200 g, 7 oz, ground meat
1/2 cup rice
1/4 cup fried pine nuts
1/2 cup blanched and fried almonds
1/4 cup blanched and fried pistachio nuts
1 large onion, sliced into rings
1/4 teaspoon ground cinnamon
1 tablespoon shortening butter
1 tablespoon salt, as desired
1/4 teaspoon ground black pepper
2 bay leaves
4 cardamom pods

Preparation:

Rub pigeons inside and out with half quantity of salt and ground spices.
Fry meat in shortening. Add 1/4 teaspoon salt and remaining ground spices.
Mix for 5 minutes. Add 1/2 cup of water. Add rice to meat. Stir once.
Cook on low heat until water evaporates and the rice is half cooked.
Mix rice and meat with pistachio nuts, almonds and pine nuts.
Stuff pigeons. Do not over stuff. Stitch opening. Place pigeons in a pot.
Add bay leaves, cardamom pods, onion and 2 cups of water.
Cook over medium heat for 5 minutes. Remove scum as it appears.
Add salt. Cover pot. Cook on low heat for 45 minutes.
Remove pigeons from stock. Brush with butter.
Place in a hot oven for 15 minutes until golden.
Arrange in platter. Serve hot.