# Roast 1 cup washed and drained
rice with 7 tbsp vegetable oil for 5 minutes, and add 2 cup water, sprinkle salt. At first cook over medium heat then over low heat for about 15-17 minutes. Place paper towel between the pot and its lid and let it stand for steeping.
# Break and whisk an egg, and cook on greased skillet. Repeat this act for 4 eggs, by this way you will have 4 omelettes.
# Add the
chicken breasts which are boiled and picked to pieces, finely sliced parsley, black
pepper, roasted pine kernels, roasted currants and finally allspice into the steeped pilaf, stir.
# Put 1/4 of the pilaf on the middle of the each omelette and pack the omelettes.
# Reverse the omelettes for getting the packed side down while putting on the pan.
# Preheat the oven to 374 F and cook for 5 minutes.
# Serve hot.
