# Boil the
chicken with 5 cups of water until it softens. Rest the
rice in hot water for 1 hour. Rest the
almonds in boiling water for about 2 – 3 minutes, decorticate them. Clean out the outer shell of the pistachios.
# Put the vegetable oil into the pot, when it turns to hot break the spaghetti sticks into pieces, each has 1 inch length, roast until they turn to yellow.
# Remove the spaghetti from the oil by straining. Put the
almonds and the pistachios into the same oil. When the
almonds turn to yellow, add the
rice which is rested in water and washed a few times with cold water into the pot.
# Roast the ingredients together for about 4 – 5 minutes. Add the roasted spaghetti, picked
chicken pieces into the mixture.
# After mixing it for a while, add salt, black
pepper and the mixture of water and broth.
#Cover the lid of the pot. At first cook it over medium heat for 10 minutes, then cook it over low heat for 122 minutes. (22 minutes total.)
# Place a paper towel between the pot and its lid and rest the pilaf for half an hour, stir it gently and serve hot.
