Azerbaijani Pilaf with Dried Fruits
Aromatic rice pilaf with saffron, butter, raisins, dried apricots, and chestnuts.
Ingredienti
- riso basmati400 g
- zafferano0.3 g
- burro120 g
- uvetta80 g
- albicocche secche100 g
- castagne sbucciate150 g
- lavash sottile2 pz
- sale1 cucchiaino
Istruzioni
Rinse the rice and boil it in a large amount of salted water until half-cooked.
Pour a few spoonfuls of hot water over the saffron.
Place a butter-greased lavash on the bottom of the pot to form a crust.
Layer the rice, drizzling with butter and saffron infusion between layers.
Warm the dried fruits and chestnuts separately in butter.
Cook the rice covered for 35–40 minutes, then serve with the dried fruits on top.
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