Woven Pilaf

Ingredients

• •750 g chicken (1/2 bird)
• •800 g water (4 cups)
• •21 g salt
• •360 g rice (2 cups)
• •60 g margarine (6 tbsp)
• •180 g chicken livers (4)
• •70 g cooked peas (1/2 cup)
• •4 g black pepper (2 tsp)
• •150 g flour (1/3 cup)
• •1 egg (50 g)
• •5 g oil (1/2 tbsp)
• •55 g pistachios (1/2 cup)

Preparation

1. 1

   Wash the chicken. Cook with 1 cup water and 1 tsp salt over low heat about 35 minutes, debone and break into small pieces. Wash and drain the rice.

2. 2

   Melt 5 tbsp margarine in a pot, dice the livers 0.5-1 cm³ and sauté in the fat, add the rice and stir a few times. Top up the chicken broth with hot water to 4 cups. Add the water and 2 tsp salt to the rice and stir. Cook first over medium then low heat until the liquid is absorbed, 15-20 minutes. Five minutes before done, add the peas and black pepper, cover with a cloth and rest 20 minutes. Sift flour into a bowl, add the rest of the salt, mix, open a well and crack in the egg. Add the oil and 1/2 tbsp water to make a dough, roll out 1 mm thick and cut into 7 mm wide strips. Grease a round-bottomed pot about 20-25 cm across with 1 tbsp margarine. Lay the cut strips crosswise and lengthwise in a lattice 7 mm apart (the ends should hang over the pot edges). Put peeled pistachios between the strips.

3. 3

   On the dough pack a layer of pilaf and a layer of chicken meat firmly. Cover with the hanging dough strips. Bake in a preheated medium oven about 15 minutes until lightly pink. Invert onto a round plate and slice.