Two in one pot: doshama pilaf and rice pilaf with dill

Serves 4
• 5 cups rice
• 1 country chicken
• 250 g butter
• 2 tbsp. whole-milk yogurt beaten with 2 eggs
• 2 medium-size onions
• 2-3 tablespoon Cornelian cherry puree
• 250 g shelled chestnut
• 2 handfuls minced dill
• 100 g raisin
• 100 g date
• 100 g dried apricot
• Turmeric
• Salt and pepper


  • Rinse and soak rice for at least 30 minutes at room temperature.
  • Simmer chicken until it is half-cooked. Cut it into pieces, add salt, pepper and rosehip puree.
  • Cook and shell chestnuts.
  • Slice and fry onions until lightly colored.
  • Fill a pot with water, bring it to the boil, add salt and rice. Let it cook for 5-7 minutes or until it is
    soft on the outside and hard inside. Once half-cooked, drain it.
  • Return the pot to a medium-high flame and melt the butter. Stir 1/2 cup rice into the yogurt/egg
    mixture. Spread that mixture over the butter.
  • Add chicken, layering in the chestnut and onion. Mound the rest of the rice on top, half with
    turmeric, half with minced dill.
  • Finish it with butter and dried fruits on the top.
  • Cover the pot with a tea towel and the lid. Lower the heat to medium low and cook for 30 minutes.
    Taste a few grains to make sure they are fluffy. Use a fork to check that the crust has formed.
  • Serve warm.