1 chicken breast, ~150 gr, skinless, boneless, cut in cubes
1 tsp butter
1/4 cup hot chicken stock
2 tablespoonful almonds, blanched, slivered
2 tablespoonful pistachios, soaked in hot water, drained and peeled
1 pinch saffron, soaked in 3 tbsp warm water
3/4 cup long-grain rice
1 cup hot chicken stock
2 tbsp butter
Melt 1 tsp of butter in a pot, add chicken cubes in and saute for about 2-3 minutes while stirring. Then add 1/4 cup chicken stock and cook until a little bit water is left. Put aside.
Roast almonds and pistachios in separate small pan for about 2-3 minutes. Put 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 with butter for 2-3 minutes while stirring. Pour 1 cup of hot chicken stock and soaked saffron with water in it. Season it with salt and pepper. Turn the heat to low and cover. After 5 minutes add the lightly cooked chicken, almonds and pistachios and gently stir with a fork. Put the lid on again. Cook until the rice absorbs all the water.
Take 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 cover. Let the Pilaf stand for about 5 minutes (we call this the brewing time) before serving.
Makes 2 servings.
- Raisin Compote, Celery Root in Olive Oil, Revani and Turkish Coffee.