Tavuklu Pilav

Put the chicken drumsticks in a pot, cover with water, add half of the salt and bring to a boil. Simmer over low heat for 30–35 minutes, skimming off the foam, until the meat is tender.

Remove the chicken and strain the broth; measure out 500 ml of hot broth for the rice. Once the drumsticks have cooled slightly, remove the skin, pull the meat off the bones and shred it.

Rinse the rice 2–3 times until the water runs almost clear, cover with cold water and let soak for 15 minutes, then drain well.

In a wide pot, heat the olive oil and melt the butter. Add the rice and sauté for 3–4 minutes, stirring, until the grains turn glossy and slightly translucent.

Add the chickpeas, pour in the hot chicken broth, then add the remaining salt and black pepper. Stir once, bring to a boil, cover with a lid and cook over the lowest heat for 12–15 minutes, until the liquid is absorbed.

Turn off the heat and let the pilaf rest, covered, for 10 minutes so the rice finishes steaming.

Gently fluff the rice with a fork, mix in half of the chicken, and pile the rest on top. If you like, shape individual portions: pack a bowl with the rice and chicken, press down lightly and carefully turn it out onto a plate.

Serve tavuklu pilav hot, sprinkled with black pepper on top.