Some cooking: Layered Rice Pilaff With Dried Fruits and Chestnuts / Parcha-dosheme Plov
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Yes, Rice Pilaff is the king (or the queen:) of all foods in Azerbaijan. It is not prepared on a daily basis, but there is hardly any celebration, ceremony that would not have pilaff on the menu. Preparation time: 30 minutes; Cooking time: 1 hour
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LAYERED RICE PILAFF WITH DRIED FRUITS & CHESTNUTS
Parcha-Dosheme Plov
INGREDIENTS
3 cups long-grain white Basmati rice (you can also use long-grain American rice)
4 tablespoons butter, melted
1 cup peeled chestnuts*
½ cup pitted dried apricots (you can half them, too, if they are too big)
1 cup dried sour plums, pitted
½ cup pitted dates
½ cup golden raisins
1 ½ (700g) pounds skinless, boneless chicken cut into 2-inch (5cm) cubes
1 medium onion, peeled, cut in half lengthways, then thinly sliced in half-circles
1/3 teaspoon ground saffron threads*, dissolved in 3 tablespoons hot water
salt
ground black pepper
