Azeri Pilaf

Ingredients

• •500 g turkey leg
• •2 cups rice
• •3 tbsp margarine
• •2 onions
• •300 g dried plums
• •200 g dried apricots
• •100 g raisins
• •50 g almonds
• •50 g pistachios
• •3.5 cups chicken stock

Preparation

1. 1

   Pressure-cook the turkey with water to cover for 15 minutes. Drain and pull the meat into large pieces. Soak the rice in salted boiling water 20 minutes. Grate the onion and sauté in 2 tbsp margarine. Add the drained rice and sauté 2-3 minutes. Add the hot turkey broth and cook 15-20 minutes. Rest the pilaf. Stir the turkey into the pilaf. Cut the apricots and plums small and soak in warm water 10 minutes, then drain. Melt 2 tbsp fat in a pot. Lightly toast the pistachios and almonds. Add apricots, raisins and plums and toast 2 more minutes. Plate the rested pilaf and top with the toasted dried fruit and nuts. Serve hot.