# Rest the
rice in hot, salty and
lemon water for half an hour, then wash it with too much cold water and then strain its water.
# Put the butter and the vegetable oil into the pot. When the butter melts and mixes with the oil, add the finely sliced
onion it and roast it.
# When the
onion turns to transparent add the
chicken cubes in it, cook it over medium heat for about 15 minutes by stirring time to time.
# Then add the
rice in it. Roast all these for 10 minutes at least. Add salt, black
pepper and
chicken broth in it and cover the lid of the pot.
# Cook the pilaf over high heat for 5 minutes at first, and then cook it over low heat for 15 minutes. Place a paper towel between the pot and its lid and then rest the pilaf at this position for half an hour.
# Meanwhile prepare the cage; put the butter which is softened at room temperature, egg, salt, and water into a deep pot. Add
flour in it little by little, by preventing the mixture stick to your hands after the adding.
# Roll out the dough over
floured bench by a roller pin into the size of a baking tray.
# Grease a pot which is aluminium or copper with too much butter.
# Cut sticks from the rolled out dough, each has finger width. Place the dough sticks into the greased pot as plus shape, then add the remaining sticks into the pot for shaping it as cage.
# After placing the sticks place the pistachios into the square shaped spaces between the sticks.
# Stir the cooked and rested pilaf gently. Place it into the pot where the cage stands in it, and then flatten it.
# Cover the edges of the dough sticks which standing out of the pilaf over the pilaf. Bake it in the oven which is preheated to 180 C until the dough turns to pink.
# Place it onto a flat service plate after removing from the oven.
# Serve it hot.
