# As a beginning; rest the
rice in salty hot water. Boil the sweet
apricot kernels for a short time, decorticate the kernels. Rest the
apricots in warm water to make them grow a little.
# Put the vegetable oil and the butter into the pot, when the butter melts and mixes with the oil, add the
apricots and the
apricot kernels, both finely chopped into pot, and roast them.
# When the kernels turns to pink, add the
rice which is rested in water and washed with cold water a few times, into the pot.
# Roast it until the
rice hardens without breaking them. Add the
chicken thigh which boiled and picked into the small pieces in it and sauté it for a while.
# Add the salt and the
chicken broth finally, and cover the lid of the pot. Cook it over medium heat until the pilaf starts to boil, then cook it over low heat for about 18 - 20 minutes.
# Cover the pilaf with paper towel and rest it for half an hour at least.
# Then you can serve however you want.
