Azerbaijani Pilaf with Lamb and Chestnuts

Soak the rice in cold salted water for approximately 2 hours.

Cut the lamb into pieces of 50–70 grams. Boil in salted water until cooked, skimming off the foam.

Rinse the dried fruits well and pour boiling water over them for 10 minutes.

Make a cross-shaped incision on top of each chestnut, dip in boiling water for 5 minutes, drain in a colander and peel off the skin under cold running water.

Boil fresh water, add the chestnuts and simmer over low heat for 7 minutes.

Peel the onion, cut it in half and slice it into thin strips crosswise.

Heat a frying pan with half a stick of butter and add the onion. Fry until light golden.

Drain the water from the dried fruits, add them to the pan together with the meat and chestnuts. Stew for 15 minutes, adding a little boiling water as needed, until fully cooked.

Drain the water from the rice. Boil it until half-cooked in lightly salted water, without overcooking. Strain through a colander.

In a separate bowl, mix 4–5 tablespoons of cooked rice with an egg and add turmeric. This is gazmakh — the base for a crispy crust.

In a separate bowl, melt the butter in the microwave for 20 seconds, add turmeric and salt to taste.

Take a saucepan with a thick bottom, grease it with butter. Spread the egg and rice mixture over the entire bottom.

Then layer the rice in several portions, pouring the oil with turmeric between the layers with a teaspoon in an arbitrary pattern.

Place several layers of newspaper or clean waffle towel on the pot, cover with a lid and simmer the rice over low heat until cooked.

Pilaf is ready. Serve with crispy golden gazmakh.