# Let the washed
rice stand in warm water with salt for half an hour.
# Sauté the pine kernels and currants with butter until they turn pink.
# Drain the
rice, wash well and drain again. Add the
rice to the kernels and currants and roast for a few minutes.
# Add hot
chicken broth.
# Cook over medium heat at first, then over low heat for 20 minutes.
# Add the
chicken which is picked to shreds, salt, black
pepper and allspice after removing from the stove and stir gently.
# Place a paper towel between the pot and its lid and rest.
# In the meantime prepare the dough; mix the egg, soft butter, salt, water, and enough
flour, knead them until get dough which is a little bit thick.
# Roll the dough into 1/5 inch thickness.
# Grease a deep oven tray with too much butter. Place the boiled and peeled
almonds to the floor and the edges.
# Place the dough on it, the edges of the dough should be out of the tray.
# Pour the cooked and cooled pilaf on the dough.
# Cover the edges of the dough which stay out of the tray over the pilaf.
# Bake in 338 F oven until the dough turns red.
