PREPARATION:Soak rice for 45 minutes in hot, salty water, then rinse. In the washed rice, add green onions (finely chopped), olive oil, currants, red pepper, salt, black pepper, sugar and dill (finely chopped), mix well.
Chicken fillet cut into small pieces and stew in a large saucepan over low heat (with lid closed), without oil to the evaporation of water, then add half the rice, smooth top put artichoke (finely chopped), then 2 half rice, lightly press, add 3 cups hot water and cook on low heat (20 - 30 minutes without stirring and without opening the lid) until it is ready, remove from heat and let stand for 30 minutes, then turn onto a plate for a service and lodge at the hot table.
Chicken fillet cut into small pieces and stew in a large saucepan over low heat (with lid closed), without oil to the evaporation of water, then add half the rice, smooth top put artichoke (finely chopped), then 2 half rice, lightly press, add 3 cups hot water and cook on low heat (20 - 30 minutes without stirring and without opening the lid) until it is ready, remove from heat and let stand for 30 minutes, then turn onto a plate for a service and lodge at the hot table.
Turkish Cuisine
INGREDIENTS:
4 - 5 servings
| Chicken fillet | 350 grams | Black currant (dried) | 1 tablespoon |
| Rice | 2 cups | Sugar | 1 tablespoon |
| Hot water | 3 cups | Olive oil | 1/2 cups |
| Spanish Artichoke | 5 pieces | Salt | taste |
| Dill | 1/2 bunch | Black pepper (ground) | taste |
| Fresh onion | 1 bunch | Red pepper (coarse ground, bitter) | taste |
