We peel the chestnuts and fry the peeled chestnuts in a pan with salt and butter.
We put the onion, cut into long strips, into the pan, add salt and butter and fry until golden.
After frying, we add half a teaspoon of turmeric and stir.
We fry the previously boiled meat in a pan with butter. We sprinkle the fried meat with citric acid and pepper and stir.
Mix the meat with the fried onion. Then we add the raisins, dried apricots and dried fruit and fry them.
While they are frying, we start preparing the gazmakh. We mix the sour cream, eggs and salt well in a bowl. Then we add butter to another pan, lightly fry the flour and add the fried flour to the mixture we prepared, then mix well.
Separately we knead a soft dough and divide it into two parts, one large and one small.
We roll out the large piece so that it is thicker than a flatbread.
We grease the inside of the pot that will go into the oven and place the rolled-out large sheet so that it covers the inside of the pot.
To prepare the pilaf, we prepare salted water in another pot (2 tablespoons of salt for a 5-litre pot). We add the previously washed rice to the boiling water and cook it until half done. Stir the rice regularly so that it does not stick together.
When the rice is half cooked (not fully done), we drain it and add the saffron we brewed earlier and the chestnuts.
We add rice again and arrange the meat and the dried fruits on top in a layer.
We add rice again, along with the fried raisins and dried apricots. We continue in this way until all the prepared ingredients are used up. Once the pot is full, we roll out the small piece of dough like a flatbread, cover the pilaf with it, join the edges with the large sheet placed inside the pot and seal them.
Then we put the pot into an oven preheated to 180-200 degrees to finish cooking. Once it is browned on all sides, we take the pot out of the oven.
When serving, the pilaf is cut open from the top and its filling is placed on the plates with a spoon.
Enjoy your meal
