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Rinse the millet well, rinsing with boiling water if necessary.
Remove the fat and streaks from the chicken hearts and cut them into two pieces.
Grate the carrots with a fine grater and dice the onions finely.
In a thick bottomed pot, place the millet and hearts. Then, add a little salt, black pepper and allspice peppercorns and a bay leaf. Fill everything with water, bring to a boil, remove the foam and cook at a low boil for about 20 minutes. Add more water if necessary.
While the millet is cooking, dice the lard finely, put it in a frying pan and render the fat over low heat. When the fat is rendered and the lard becomes crispy, add the onions and carrots and sauté together over medium heat until the vegetables are soft.
Add the sautéed vegetables with the crispy lard to the millet, mix and cook together for another 5 minutes until the millet is done.
Clean the liver from the membrane and saute it in olive oil. Add the liver to the cooked Kulesh, mix, season to taste with salt, put the lid on and let it stay for 5 minutes. Serve it hot.