Istanbul pilaf recipe

Ingredients

1 piece of chicken breast

4 glasses of water

Half a teaspoon of salt

1 cup of almonds

1 tablespoon of butter

2 cups of rice

Half a teaspoon of saffron

Half a teaspoon of ginger

Half a cup of peas

Half a glass of Pistachio

Soak the almonds and pistachios in hot water and peel them off.

Boil the chicken breast in 4 glasses of water and separate 2 glasses of water from its water.

Finely chop the chicken meat.

Soak the saffron in half a coffee cup of water for 30 minutes.

Then strain and add the saffron water to the chicken stock.

After soaking the rice in hot salted water for 30 minutes, wash and strain.

Melt the butter in a pot.

Fry the rice and peeled almonds in oil.

Add the chopped chicken meat to the rice you roast with peas, salt and ginger.

Add the saffron chicken broth.

When you absorb the rice water, add the pistachios and cover the bottom of your rice and let it brew.

Serve without cooling, bon appetit …