# Make some cuts on the edges of the chestnuts, boil them with some water in a pot or a pressure cooker. Rest the dry
apricots in hot water to make them grow. Rest the
almonds in hot water for a short time, then decorticate them.
# Rest the
rice in salty warm water for half an hour. Then wash it to remove the covering starch, and strain it.
# Put the sunflower oil into the pot. When the oil turns to hot over medium heat, add the
almonds. Roast until the
almonds turn to yellow.
# Add the finely chopped
onion in it. Roast until the
onion pieces dry totally.
# Add the diced
apricots, boiled, decorticated and cut into 2 – 3 pieces chestnuts in it.
# After roasting the mixture for a while, take the ingredients from the pot by straining them to leave the oil in the pot.
# Add butter into the remaining oil in the pot and mix them, add
rice in it, roast it for about 5 minutes.
# Add the cinnamon, granulated
sugar, allspice, salt and the roasted mixture with
almond into the
rice and mix it. Add 3 cups of broth in it and cover the lid of the pot.
# Cook the pilaf over medium heat for 10 minutes, then turn the heat to low and cook for 10 more minutes. (20 minutes total.) Place a paper towel between the pot and its layer. Rest it for half an hour.
# Stir the pilaf gently, and then serve it hot.
