Azerbaijani chicken pilaf. Oriental flavor on the table - Azerbaijani pilaf, we cook it ourselves. Special and simplest recipes for Azerbaijani pilaf Azerbaijani chicken pilaf

You can cook the original pilaf from Azerbaijan in your own kitchen - try some great recipes!

For gasmach:

flour 200 g
butter 200 g
water 70 ml
salt 1 tbsp.

For pilaf:

rice long 3 stack.
butter 150 g
salt 7 tbsp. l.
saffron to taste

Melt the butter, mix with flour, salt and water until such an oily ball is formed

The bottom of the gazan (pan for pilaf ... if you don’t have one, you can use the usual one) generously grease with butter and put our bun there.

Gently spread over the bottom of the pan with your hand. Gazmakh is oily and very tender, so be careful not to tear it.

Leave it to dry while you prepare the rice. Then Gently cut it in random order, so that later you can carefully pull it out.

We throw all the salt into a large pot of boiling water (do not be afraid that you oversalt, the rice is then washed and the excess salt is gone). Next, add all the rice there and mix well so that the rice does not stick together. Bring water to a boil and cook it for 5-6 minutes until the rice is soft snarji, but NOT (!!!) overcooked and hard inside. In the photo, if you look closely, you can see that the core is a white dot - it is hard. This is the most important thing in pilaf ... If you digest the rice at the beginning, then you will get not pilaf, but rice porridge.

As soon as the rice has reached this state, immediately drain it into a colander and rinse under running cold water. All the salt will be gone and the gluten from the rice too. Rice should be cold... Brew saffron.

At this time, you already have a gazan with a gasmach at the ready.

We begin to collect pilaf. We put some rice on the gasmah and press it down a little so that it sticks. We pour infusion of saffron.

Drizzle again with saffron. We do this until we get such a hill. Here you can see that the rice is a slide in the middle. The last layer should be saffron

We MUST wrap the top of the gazan with a towel so that the steam that will come from the rice does not drip back onto it. Cover the gazan tightly with a lid. We put it on a low fire. And for an hour we forget about it. Pilaf is prepared as if on its own steam. Pilaf during cooking is STRICTLY IMPOSSIBLE to open (!!!)

Open the lid after an hour. Ready pilaf turns out rice to rice and in no case should it “open up”

Spread on a dish, decorate with a gasmah from the bottom and serve immediately. It is advisable to guess right at the table, because. There is nothing tastier and more fragrant than pilaf only from gazan. Enjoy your meal!

Recipe 2: Azerbaijani pilaf with dried fruits

raisin,
dried apricots,
prunes,
chestnuts,
meat.

Long rice is boiled separately in salt water. When cooked (no need to digest), fold in a colander.

Put melted butter in a saucepan, put rice, pour butter on top and leave to simmer over very, very low heat. 35-40 minutes.

In a frying pan, in a large amount of oil, lightly fry chopped onions in circles (a lot, 5-6 pieces), put washed raisins (the more, the tastier), dried apricots, prunes and pre-boiled meat (it can be chicken, and lamb, and pork, etc.), and also leave to languish over low heat. You can add chestnuts. Try not to stir often, the meat can turn into porridge.

Recipe 3: simple Azerbaijani pilaf (with photo)

Rice - 4 stack.
Butter
Saffron

At least 3-4 hours before cooking pilaf, take 4 cups of rice and rinse thoroughly. Fill with water, sprinkle salt on top and set aside. It is very important to soak the rice in advance as it will dry out. then it will be easier and faster to cook. I usually soak rice overnight.

Take a cup, pour saffron into it. Pour boiling water over it, cover with a saucer and let it stand for at least 4 hours (I also brew it from the night). It is very important that you cover it with a saucer so that the saffron flavor does not “run away”.

Take the saucepan. The pot doesn't have to be small. I take a 5-liter pan for 4-5 glasses of rice. Fill the pot with water (there should also be a lot of water, because the rice swells during cooking) and put on a strong fire. Pour salt, do not skimp on salt. Undersalted rice is not tasty, and rice needs a lot of salt to be salty. As soon as the water starts to boil, pour out the water from the bowl of soaked rice, and pour the remaining rice into the boiling water. Immediately stir the rice, otherwise it will boil in lumps. The cooking process is short, depending on when you soaked the rice. Takes about 5-10 minutes. The rice should get longer and taste semi-cooked. not very soft, not very hard. This moment is very important, because. the end result depends on it.

When you see that the rice has reached the desired concentration, pour everything into a sieve, rinse the pan so that not a single grain of rice remains at the bottom. Pour melted butter onto the bottom of the pan so that the bottom is well covered with oil, do not spare the oil. Put either pita bread cut to the shape of the bottom of the pan or special dough, which later becomes a crispy delicious crust called ghazmah.

Pour the cooked rice onto the dough (lavash) (help with a wooden spoon, do not thump the rice directly into the pan, but put it with spoons, because this will make the rice crumbly).

Poke holes in it with the end of a wooden spoon, pour the rice well with melted butter (probably half a glass or ¾ cup) spread half a glass of water over the rice, put the pot back on the fire, wrap the pot lid in gauze or a towel that absorbs well moisture into yourself, cover the pan and set to brew over very low heat. After 15 minutes, take the lid off the pot and pour the saffron over the rice. Put the lid back on the pot and cook the rice until cooked through, about 1-2 hours / depending on the amount of rice and the size of the pot.

Readiness is determined by appearance. Rice should stick out in different directions and fragrant steam should come from it.

Remove the "yellow" (saffron) rice from the pot to a plate. Put the remaining rice (white or semi-yellow) on the dish first, and then put the yellow rice on top. If you have saffron strands left on your rice, don't throw it away. It only adds beauty to your rice. If you have the opportunity to get to the layer of dough (lavash), then separate it from the bottom of the pan, cut it into diamonds and put it next to or on a plate or on the sides of the rice on a dish.

Various seasonings are served with pilaf, such as sabzi govurma, which I have already described.

Recipe 4, step by step: Azerbaijani Shah Plov

Incredibly tasty and stunningly beautiful treat always takes pride of place in the feast. The peculiarity of this dish is that when served, it looks more like a delicious pie than a traditional pilaf. Rice with meat and dried fruits is inside the royal dough crown.

There are several recipes for Azerbaijani shah pilaf: it can be cooked with meat, with fruits, or with a combined filling. Regardless of the composition and main components in this treat, its shape always remains the same. All products are inside a thin dough, which is baked until golden brown.

Azerbaijani royal pilaf is usually made from the meat of a young lamb. If desired, it can be replaced with any bird or veal. Shah pilaf can also be prepared in a sweet version, without adding meat at all, but this will no longer be a classic recipe, but one of its variations.

To prepare 6 servings you will need:

Lamb - 1 kg;
Rice devzira or basmati - 1 kg;
Butter - 3-4 tbsp. l.;
Onions - 1-2 pcs.;
Carrots - 2 pcs.;
Dried fruits, raisins, chestnuts, dried apricots - 350 g;
Salt - to taste.

For test:

Flour - 2 cups;
Ghee - 150 g;
Water - ½ cup;
Salt - a pinch.

Before cooking pilaf, preheat the oven well, otherwise it may turn out dry.

The classic shah pilaf is adorned with a ruddy ghazmakh - a thin tender crust of dough, however, in some versions, this dish can be prepared using thin pita bread. To make a treat according to a real Azerbaijani recipe, first of all, ghazmakh is prepared from flour, oil and water.

Put the oil in a suitable dish and heat well. When the butter has cooled to room temperature, add salt, flour and water and knead into a soft elastic dough. You can find out what consistency the dough for gazmakha should be by looking at the recipe with a photo. Wrap the resulting dough in a plastic bag, set aside for 40 minutes so that it becomes smooth and pliable. After that, it will be possible to divide it into several small parts, roll it into a thin layer and put it in a pilaf baking dish.

Cooking royal pilaf step by step in the oven will help to make a delicious treat even for a beginner. Unlike classic cooking options, when a cast-iron cauldron is used, any baking utensils can be used. It is better if it has a round shape, then it will have the traditional appearance of a large pie or crown of the shah (king).

Separately, boil the rice in lightly salted water. After the grains reach the floor of readiness, carefully drain the water through a strainer or colander, leave the grits for 10-15 minutes to cool slightly. You can cook rice groats in bags, then put it on a plate in which it will have to cool to room temperature.

Rice should be cooked in plenty of water, then the grains will not stick to each other. Separately, heat the water and after cooking, rinse the cereal well and let the excess water drain. Heat some of the melted butter to just a little warmer than room temperature. Spread the rice in an even layer on the prepared dough and drizzle well with oil.

When making a large portion, you can lay out the rice in several layers, each of which needs to be lightly oiled.

Mixing the cereal is not recommended, it should lie in an even, but loose layer. Do not forget to oil the form in which the dough fits. If thin pita bread is used for the crust, it should be spread on a table or cutting board and cut into several thin strips, 5-6 centimeters wide.

Let's prepare the filling, which we will fill the royal pilaf in pita bread (or in dough).

Cut the meat across the grain into medium-sized pieces 3-4 centimeters wide. Put pieces of fat tail fat in a dry frying pan and melt the fat well (greaves must be removed so that they do not give the finished treat the taste of burnt meat). Add a piece of butter and, when it warms up well, put the prepared lamb in the fat.

You can replace it with young veal. When the meat is fried until golden brown, cover it with a lid and reduce the heat so that it is slightly stewed and becomes softer. Put it on a separate plate.

Onions need to be peeled, chopped into thin rings and fried until soft in hot oil. Add cumin, spices and mix a little salt. Chop the carrots into strips, put it to the onion, mix and let it brown slightly for 1-2 minutes. Add the fried meat, other dried fruits, spices and seasonings and simmer for another 5-10 minutes, if necessary, you can add a little water. Cook until the liquid has evaporated, put the stuffing on the rice.

This pilaf recipe can be changed by removing meat and vegetables from the ingredients, and adding a little honey or sugar syrup instead of salt and spices. So you get another wonderful treat - sweet pilaf made from dried fruits.

Spread the filling over the entire surface and carefully fold the edges of the dough so that it completely covers the contents of the form. Trim off excess dough around the edges if necessary. If pita bread is used, wrap the strips clockwise, overlapping them. Put the pilaf in the oven and cook for 50 minutes at a temperature of 150-160 degrees.

When the crust is slightly dry, remove the mold and grease with the remaining piece of butter. For even oiling, it is better to use a culinary brush. Increase the temperature to 180 degrees and bring the treat to full readiness (the top crust should become a beautiful golden color).

It is recommended to serve pilaf on a round or oval dish, cutting the dough into 8-12 parts in a circle into equal sectors (like a cake). Gently bend the edges of the dough to make it look like a crown and serve the royal treat to the table.

Recipe 5: Azerbaijani pilaf with chicken (step by step)

Pilaf with chicken, kazmag and dried fruits is a recipe for cooking Azerbaijani cuisine, one of the festive dishes for Novruz Bayram. Properly cooked and beautifully laid pilaf will always be the central and main dish on the table.

For pilaf

Rice - 1 kg
Butter - 100 g
Saffron - 1 tsp
Salt - 50 g
Water - 6 l

For frying

Chicken - 1 pc.
Onion - 2-3 pcs.
Raisins - 200 g
Dried apricots - 200 g
Butter - 3 tbsp.
Ground black pepper

For Kazmag

Wheat flour - 700 g
Eggs - 2 pcs.
Water - 4 tablespoons
Butter - 3 tbsp.

To cook pilaf with chicken, kazmag and dried fruits according to the recipe of Azerbaijani cuisine, pour washed rice into boiling salted water and boil until half cooked. When the rice is cooked, put it on a sieve and let the water drain.

Break the chicken into portions. Cut the onion into half rings and lightly fry in butter. Transfer the chopped chicken to the onion, salt, pepper and fry over medium heat until tender.

In a separate pan, fry dried fruits in butter. It is necessary to fry dried fruits on a very low heat, stirring occasionally so as not to burn.

While the rice is being cooked, it is necessary to prepare the kazmag. Lightly beat eggs with water, salt and melted butter. Gradually add flour and knead the dough. Roll out the prepared dough into a layer of 1-1.5 mm. Warm up the brazier, grease well with butter, lay out the kazmag.

Lubricate the kazmag with oil and put part of the rice on top, sprinkle with melted butter with saffron diluted in it, and cover with the rest of the rice. Drizzle the remaining saffron oil on top of the rice as well. Cover the brazier tightly with a lid and put on a slow fire or divider until the liquid has completely evaporated (15-20 minutes). When the rice is fully cooked, you can collect pilaf. Put rice on a large plate or tray, lay fried dried fruits around, cut kazmag into segments or rhombuses and also put on rice. Also put chicken pieces with onions on rice beautifully and serve. In addition to dried apricots and raisins, dates and chestnuts can be added to such pilaf, and the taste of meat can be supplemented by adding sumac to it.

Recipe 6: Azerbaijani pilaf with dried fruits and meat

pork pulp - 300 g;
onion - 1 pc;
soy sauce - half a glass;
honey - 2 tbsp;
dried apricots - 50 g;
prunes - 50 g;
carrots - 1 pc;
spices - to taste;
vegetable oil - for frying;
rice - 1 cup

We will cook rice and meat separately, and then combine them into one. Let's start with meat.

Rinse the pork pulp under the tap, dry it and cut into small cubes. Heat the oil in a frying pan and fry the meat in it until light brown.

Cut the onion into half rings and send it to the pan with the meat.

After 5 minutes, add honey and soy sauce to the meat. No spices for pork are needed anymore. And since soy sauce is salty, you can also do without additional salt.

Simmer the meat over low heat under a closed lid until almost all the moisture has evaporated. By this time, the pork will be soft and quite edible.

In parallel with the meat, cook the rice. For this dish, I do not wash it and do not soak it in advance.

In a cauldron or a thick-walled saucepan, heat a little vegetable oil and fry the rice in it until golden brown.

Stir constantly to make sure the rice cooks evenly.

Carrots, dried apricots and prunes (dried fruits must be washed and dried in advance, they do not need to be steamed or soaked) cut into strips.

Pour into rice, mix and fry for 5-7 minutes.

Add spices (to taste: cloves, sweet paprika, cinnamon, turmeric), add a little salt and pour 2 cups of water per 1 cup of rice. Cover with a lid and cook over low heat for 20-25 minutes. At the same time, it is not advisable to open the lid until the end of cooking so that the rice turns out to be friable.

Mix cooked rice with meat. You can serve it to the table simply by laying the meat on rice, or you can mix both components of the dish right in the pan.

Recipe 7: Azerbaijani pilaf with dried apricots and raisins

round rice (dry) - 2 cups;
dried apricots - 200 gr;
raisins - 2 handfuls;
sugar and salt - to taste;
ground black pepper - 1 tsp;
red hot pepper (ground) - 1 tsp (to taste);
zira - half a teaspoon;
ground coriander - 1 tsp;
carrots - 2 large;
onions - 2 pcs;
ground turmeric - a pinch;
water - 4-5 glasses;
vegetable oil - 4-5 tbsp. spoons.

Rinse the rice under running cold water. The last water you drain from the rice should be almost clear. Pour the rice again with clean water and leave for 20-25 minutes to swell.

While the rice is being prepared, take care of vegetables and dried fruits. Cut the onion for pilaf into thin half rings.

It is better to grate carrots for Korean carrots - then it will be better felt in the finished pilaf. To make the strips of carrots not very long, cut the carrots across into 2-3 parts.

We put a kettle on the stove, as we need boiling water to wash raisins and dried apricots. Wash the raisins in warm water and cover with boiling water.

Wash the dried apricots too, put in a deep bowl. Fill with water heated almost to a boil.

Heat the oil in a skillet or high-sided saucepan. Put both types of pepper into the oil, add zira (aka cumin) and ground coriander. Spices need to be warmed up well, but not fried. As soon as the aroma of spices becomes strong, reduce the heat and add vegetables.

First, put the onion in the oil with spices. Fry it for 1-2 minutes.

Then add the carrots and, together with the onions, continue to fry until the carrots are soft.

Drain water from rice. Put the cereal to the vegetables, mix. Heat for 5-10 minutes until the water has evaporated and the rice is lightly browned. It must be saturated with oil and the aroma of spices.

While the rice is roasting, drain the water from the raisins and dried apricots. Cut dried apricots into medium-sized pieces.

Add dried apricots and raisins to rice with vegetables. For color, put a pinch of turmeric in the pilaf. Stir, heat up.

Pour in boiling water. Add salt and sugar to taste, make the fire as strong as possible. As soon as the rice absorbs water, reduce the heat to low, cover the pilaf with a lid and leave to simmer for 30 minutes. During this time, try not to interfere with the cooking process, do not stir anything. To prevent the rice from burning, put the dishes with pilaf on the divider.

Turn off the fire after half an hour. Let the pilaf brew for a few minutes and arrange on plates. Depending on the taste for pilaf, you can offer fresh vegetables, herbs or natural yogurt.

Is chicken pilaf. Exists several varieties of Azerbaijani pilaf: kaurma-pilaf (with lamb), turschi kaurma-pilaf (with lamb and sour fruits), chi-doshamya-kaurma-pilaf (with lamb, pumpkin and chestnuts), toyukh-pilaf (with chicken fried in pieces) and many others . Today we want to introduce you to chicken pilaf recipe entitled Juja. Unlike other cuisines, here rice is cooked separately and the base of pilaf (tare) - meat, fruits, etc. - is cooked separately, combining all this in one dish only when served.

Dzhudzha - Azerbaijani chicken pilaf

5 of 1 reviews

Azerbaijani chicken pilaf

Chicken pilaf

Type of dish: Poultry dishes

Kitchen: Azerbaijani

Ingredients

300 g - chicken meat,
200 g - rice,
80 g - butter,
40 g - raisins,
40 g - dried apricots,
50 g each - dill and cilantro,
red ground pepper,
ground black pepper,
saffron infusion,
salt to taste.

Cooking

Rinse the chicken meat, cut into portions, salt and pepper, fry in butter (use ⅔) until golden brown.
Throw the pre-soaked raisins and dried apricots in a colander, then simmer in the remaining oil.
Rinse the rice, boil it, color a part with saffron infusion, mix the rest with dried fruits, add pepper and salt.
Before serving, put pilaf on a dish in a pile, pour over it with the oil remaining after frying, spread the fried chicken meat around the edge, decorating it with sprigs of washed greens.

Enjoy your meal!

Azerbaijani chicken pilaf

One of the most famous dishes of Azerbaijani cuisine is chicken pilaf. There are several varieties of Azerbaijani pilaf: kaurma-pilaf (with lamb), turschi kaurma-pilaf (with lamb and sour fruits), chi-doshamya-kaurma-pilaf (with lamb, pumpkin and chestnuts), toyukh-pilaf (with fried chicken pieces) and many others. Today we want to introduce you to a recipe for chicken pilaf called Dzhudzha. Unlike other cuisines, here rice is cooked separately and the base of pilaf (tare) - meat, fruits, etc. - is cooked separately, combining all this in one dish only when served. Dzhudzha - Azerbaijani chicken pilaf 5 from 1 reviews Azerbaijani…

I like to cook pilaf, but traditional recipes with lamb are not quite to my liking - I want something lighter. Therefore, the variant of Azerbaijani pilaf with chicken and dried fruits turned out to be exactly what we needed. Yes, and the children liked it, although they are often skeptical about pilaf. The preparation of such pilaf is quite simple, you do not need to be a super-cook to treat your family to this wonderful dish.

For pilaf, you can use chicken fillet or other parts of a chicken carcass. The main thing is that the pieces are not too large.

For pilaf, peel onions and carrots, wash, and then chop finely. Carrots can be chopped into cubes or straws, and onions can be chopped into small pieces.

Pour a little ground saffron with boiling water.

Fry the chicken pieces in vegetable oil, stirring occasionally, for 8-10 minutes, while making a low heat.

Now fry the carrots and onions in vegetable oil for 4-5 minutes over low heat, while stirring with a spatula.

Transfer the fried chicken to the pan with the vegetables, mix.

Now pour rice for pilaf into a frying pan or stewpan.

Add salt and spices, pour over the steamed saffron.

Do not forget about dried fruits - raisins, of course, should be pitted. In general, it needs to be sorted out, as spoiled raisins and ponytails may come across.

Add water to the pan (stewpan) in a ratio of 1:2 (1 part rice to 2 parts water), plus another 200 ml. Cover with a lid and simmer over low heat for 30-40 minutes. Be sure to supervise the process, as more water may be needed.

Azerbaijani plov with chicken and dried fruits is ready. You can serve immediately, or you can let it brew under a closed lid for half an hour.

Enjoy your meal!

Azerbaijani chicken pilaf recipe with step by step preparation.
Dish type: Main dishes
Recipe difficulty: Very simple recipe
National cuisine: Azerbaijani cuisine
Cooking technology: Cooking
Occasion: Dinner, lunch

Preparation time: 30 min
Time for preparing: 50 min
Servings: 5 servings
Amount of calories: 263 kilocalories

For this pilaf, you need to stock up on a special variety of long-grain basmati rice. It is he who is best suited for Azerbaijani (and Persian too) pilaf. "Basmati" does not boil soft like round rice, it has a low starch content compared to other varieties, which is why the rice grains do not stick together and do not turn into porridge (unless, of course, all cooking conditions are met). Azerbaijani pilaf is recommended to be served with hot sherbet - lemon or mint.
Ingredients for 5 servings
Whole chicken 800 g
Extra virgin olive oil 2 tbsp. l.
Butter 2 tbsp. l.
Long grain rice 3 tbsp.
Saffron 0.5 tsp

Step by step recipe
For pilaf you need chicken, rice, olive oil and butter, saffron and salt.
First, the rice must be thoroughly but gently washed in cold water until the turbidity disappears. Then soak in cool heavily salted water for 30-40 minutes.
While the rice is soaking, cut the chicken into portions, salt and collect on a paper towel to remove excess moisture.
Dishes for this pilaf must be taken with thick walls, wide and low. Put the pan on the fire, pour in olive (or any vegetable refined oil) oil and wait until the oil warms up well.
Put chicken pieces in hot oil and fry on one side over a good strong (but not maximum) fire.
While the chicken pieces are frying, place the rice in boiling salted water. For 3 cups of rice, take 3 liters of water and boil in a large saucepan. Do not forget to stir so that the grains do not stick to the bottom of the pan and do not stick together. Rice should be cooked to the state of al dente, that is, the rice should not be overcooked, but not raw. We must try to capture that moment.
When the pieces are fried on one side, turn the heat to medium and turn the pieces over.
Drain the rice into a colander.
Place rice on top of chicken.
Gently flatten the rice so as not to crush it.
Pour hot water over a pinch of saffron and brew for 10 minutes.
Pour saffron infusion over rice.
Cover the rice with a towel and put on the slowest fire. After 25 minutes, pour a little oil (2-3 tablespoons) over the rice and cover again with a towel for 30 minutes.
Here is such a beautiful colorful pilaf as a result. It is traditionally served in a large oval plate, with ruddy chicken pieces on top.

Oriental food is distinguished by spiciness, spiciness and amazing food combinations. Pilaf is a traditional oriental dish. It has established itself widely in various cuisines of the world. Rice with meat is cooked in Azerbaijan, Russia, Kyrgyzstan, Turkey, India and Arab countries. Pilaf of each country is unique, prepared in its own way and has original taste qualities. Pilaf is very popular in Azerbaijani style. According to the classic recipe, the dish is prepared with lamb, however, for supporters of a less fatty cuisine, lamb meat can be replaced with poultry.

A wonderful golden pilaf is obtained with chicken. Thanks to our recipe with photos and videos, you can make sure that it is easy to cook it. It is interesting that pilaf is prepared from special rice step by step. That is, you first need to prepare a side dish, which is then seasoned with meat, spices and dried fruits.

Recipe for Azerbaijani pilaf with chicken

Ingredients

Servings: - +

rice 2 tbsp.
butter 200 g
whole chicken 1 PC.
sour cream 2 tbsp
egg 2 pcs.
dried apricots 200 g
prunes 200 g
raisin 200 g
chestnuts 150 g
ground black pepper and salt taste
saffron 1 pinch

per serving

Calories: 138 kcal

Proteins: 9.7 g

Fats: 4 g

Carbohydrates: 13.1 g

40 min. Video recipe Print

First you need to cook rice. We sort out the grits, rinse in running water using a fine sieve. Some housewives believe that rice should be dried after washing.

We put a pot of water on the gas. After boiling, add salt to the water. Stir until the salt is completely dissolved. Add rice. Cook until half cooked, that is, 7-8 minutes over medium heat. We discard the cereal in a colander or fine sieve, filter. Pour plenty of cold water on top (this is done so that the rice does not stick together).

Grease the bottom of the pan in which the rice was boiled with butter. We are preparing gasmag - the basis for pilaf (it can be completely different and made from various ingredients). To prepare the base, you will need sour cream, eggs and a little boiled rice. Mix the ingredients and carefully distribute along the bottom of the pan.

Melt the butter in a separate frying pan.

Spread the rice in layers on a gazmag and pour over with butter, sprinkling with saffron and turmeric. Lay out several layers. The last layer does not need to be watered and seasoned with spices. Cover the pan tightly with a lid and put on a small fire to languish for 30 minutes.

At this time, soak dried fruits in warm water. Let them swell for 10-15 minutes.

Roast the chestnuts in a pan with butter. We put the dishes on medium heat for about 7-8 minutes.