Azerbaijani pilaf
Description
A simple recipe for Azerbaijani pilaf holds several secrets that make this dish completely unique: 1. Rinse the rice several times, cover with cold water, and let it sit for half an hour. 2. Wash the chicken, dry it, and cut into portion-sized pieces. 3. Drain the water from the rice, add fresh water, and cook over low heat for 5–6 minutes until half-cooked. 4. Mix flour with a pinch of salt and sift it. Add an egg, a little water, and a spoonful of oil. Knead the dough. Roll the prepared dough into a thin flatbread and use it to line the bottom and sides of the pilaf pot. 5. Drain excess liquid from the rice, pour melted butter over it, and transfer into the pot. Cook for 30–35 minutes over low heat. 6. Place the chicken in a frying pan with melted butter, fry for 5–7 minutes, then transfer to a saucepan. 7. Finely chop the onion and sauté in the same frying pan where the chicken was cooked. 8. Soak dried fruits in water for 3 minutes. 9. Extract juice from pomegranates. 10. Add the onion, pomegranate juice, and a little hot water to the saucepan with chicken. Simmer for about half an hour over medium heat. 11. Dry the soaked fruits, add them to the saucepan, and simmer for another 10 minutes. 12. Dissolve a pinch of saffron in a small amount of hot water. Mix half of the cooked rice with the saffron, stirring thoroughly. Authentic Azerbaijani pilaf is ready to serve at home. Serve both types of rice in equal proportions.