(Harem Pilavı - Ottoman Kitchen)
1 chicken breast, ~150 g -skinless, boneless, cut in cubes
1 tsp butter
1/4 cup hot chicken stock
6-7 mushrooms, cleaned, cut in medium size
1 tbsp grape molasses
1 tsp butter
4 dried apricot, sliced
4 prune, sliced
3 tbsp Sultana or Golden raisins
3 tbsp almonds, bleached, slivered
3 tbsp walnuts, cut in big pieces
3/4 cup long-grain rice
1 cup hot chicken stock
2 tbsp butter
Melt 1 tsp of butter in a pot, add the chicken cubes and mushrooms and saute for 2-3 minutes while stirring. Then, add 1/4 cup chicken stock and cook until a little bit of water is left. Add the grape molasses, stir. Put it aside.
Saute the apricot, plum, raisins, almonds and walnuts in a separate pan for 2-3 minutes. Put it aside.
Wash the rice several times with warm water and drain. Then, cover the rice with hot water and leave out for 15 minutes, drain. Melt 2 tbsp of butter in a cooking pot. Saute the rice for 2-3 minutes while stirring. Pour 1 cup of hot chicken stock in it. Season with salt and pepper. Turn the heat to low and cover and start to cook. After 5 minutes, add the cooked chicken, dried fruits and nuts and gently stir with a fork. Cover and continue to cook until the rice absorbs all the water.
Remove the cooking pot away from the heat. Remove the lid, place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Pilaf stand for about 5 minutes (we call this the brewing time) before serving.
Makes 2 servings.