A preparatory stage. 1. Wash thoroughly and soak the rice. The author says 12 hours, but if you have some miracle got real basmati. Indian, Pakistani, Iranian, Arab, finally... Dear domestic producers Packed way too soft and not very "growing" Fig. Alas.... So it soak for about 3 hours, maximum 6. 2. Remove the zest from 5 oranges. (I take half that number for my taste zest from 5 oranges for a kilo of rice a bit). Fill it with cold water, bring to a boil. Boil a minute and pour water out. Rinse the zest with cold water and wash the pot. Put the zest in a freshly washed pot, again pour cold water and boil again, too minute, no more. Cut into very thin strips. Soak for an hour. Drain off water, make syrup of a pint of water and 6 tbsp of sugar, pour the zest and cook. Precise cooking time is not specified, but is also – bring to boil, slightly pokipyatit and ready. Syrup to drain. (All these manipulations I usually do with the zest from 10 so Lepetikov.... Then use a quarter, and the rest divided into portions and pop in the freezer – it is there is excellent and waiting in the wings.) So, drained the zest we put in the pan where the melted 2 tbsp butter, melted, stirred, warmed, remove from heat. Stir again and leave aside. 3. Raisins, cleaned and soaked in water. Fry in a tablespoon of melted butter – and also to the side. Well, it's easier than hemorrhagic zest.... 4. Barberries, cleaned, soaked, if it is too dry, dry and fry in oil like raisins, but only very quickly, and a spoonful of sugar to add to it. Of course, you get. 5. Almond soak in boiling water, cool in it, drain it, take off his peel (soaked is easy) and chop into thin strips along. Fry to adjourn. 6. Pistachios to clean (I soaked like almonds) from the husk, chop finely. Well, guess what? Right, fry and set aside temporarily.

7. Cut chicken into pieces to cook conveniently, onions cut into rings (half-rings). 3-4 tbsp ghee fry onion until Golden brown, put the chicken there. When Kura browned, add salt, pepper, turmeric, stir and pour a glass of water. Cook until cooked. Water should remain at about 0.5 cups. Take out the chicken, remove from bones and finely chop. The bow pulls out a perforated spoon to the broth and butter left in the pan. Of course, to postpone... 8. Pound the saffron with a spoon of sugar and pour 2 tablespoons of boiling milk. Yes, aside! 9. Mix 2 liters of milk and 3 liters of water, bring to a boil, add salt. Much salt, because the rice will rinse. While boiling, pour off rice water out, rinse again until clean water is thoroughly drained and put to cook. Cooking until soft – about 10-12 minutes, but best to check empirically: take a piece of rice and crushed between her fingertips. If disconnected in half – ready. That is... a semi-Recline in a colander and rinse with cold water

Ufffff! All the components are cooked, starting to put our pilaf! Heat a large kettle, dissolve in it 2 tablespoons melted butter. Next, the Persians and those who followed them culinary traditions should be taken to put in the cauldron kutmah. This is such a delicate dough. We the people of the city and lazy, and so get tired, take a banal Armenian lavash. The elder says that it is not worse, and I believe him unconditionally. Next will be the layers of all the ingredients shifted rice. It is better to estimate and divide the amount of rice, and then I have first lacked the upper layers. The higher the layer, the more it rice goes, I hope it's understandable.

On pita bread put onion, carefully concealed in a corner, closed by Fig. Chicken, rice

Barberry rice

Raisins, rice

Pistachios, rice

Almonds, rice

Half peel, rice

The remaining half of the peel

Pour melted butter

And on top of the saffron in the milk. Try to pour so that the rice got, and better where the oil gets

Cover cauldron bowl tight-tight. Can and lid, but the bowl provides a virtually leak-proof. The main thing that the steam is not out, and circulates inside the cauldron. Put on the fire first, on average, below the cauldron is heated. And then diminish to a minimum and keep the hour. Here again I refer to the Elder – he says that it is better even two. But I no more one and a half hours to keep not to Open, mix, serve!

Yay! We did IT! The work was hard, but how many of the compliments right now.... All a pleasant appetite!!!