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
• •1/2 cup pitted dried apricots (you can halve them, too, if they are too big)
• •1 cup dried sour plums, pitted
• •1/2 cup pitted dates
• •1/2 cup golden raisins
• •1 1/2 (700g) pounds skinless, boneless chicken or lamb* cut into 2-inch (5cm) cubes
• •1 medium onion, peeled, cut in half lengthways, then thinly sliced in half-circles
• •1/3 teaspoons ground saffron threads, dissolved in 3 tablespoons of hot water
• •Salt
• •Ground black pepper

Directions

1. 1*You can also use lamb in this recipe instead of chicken.
2. 2Boil the lamb (or chicken) in a pan with water for about five minutes, skimming the froth with a slotted spoon, then drain and use as directed in the recipe. This is done to remove the unpleasant smell and to get rid of the excessive froth lamb releases.
3. 3Pick over the rice carefully, removing any stones or other extraneous particles. Place the rice on a fine-mesh strainer. While the rice is soaking, prepare fruits and chestnuts. In a medium frying pan, heat two T butter over medium heat. Add peeled chestnuts and stir-fry for about three minutes. Add dried apricots, plums, and dates and stir-fry for another three minutes. Add raisins (add them last because they brown fast and can be easily burned) and stir-fry for one more minute. Remove from heat.
4. 4In a large, non-stick saucepan, combine 10 cups of water and two T of salt. Bring to a boil. Drain the soaked rice (do not rinse) and add it, in batches, to the pot. Boil for about 7-10 minutes, stirring occasionally with a wooden spoon, to prevent rice grains from sticking to the bottom. Set aside.
5. 5Place half of the rice in the pot over the fried onion. Arrange the dried fruits and chestnuts in one layer on top of the rice. Pile the rest of the rice on top of the fruits, mounding the rice nicely in the shape of a pyramid. Pour 1 tablespoon of melted butter over the rice.
6. 6Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lift the corners of the towel over the lid. Reduce the heat to low and cook for 30 minutes. Then open the lid and sprinkle the saffron water on top of the rice. Simmer for another 30 minutes. When ready, meat should be cooked and lightly golden on the bottom. The onion will almost melt into the meat and will not be that visible. Rice grains should be separate and fluffy, and not sticky.
7. 7When ready to serve, gently take one spatula full of rice, fruits, and meat at a time, placing it on the large serving platter. This pilaf is delicious served with pickles, vegetable salad, or fresh herbs. Nush Olsun! Enjoy!