This dish is both very light and very fragrant due to the cumin in it.

Ingredients:
- 500 g long rice
- 300 g of country chicken
- 150 g of butter
- 100 g of dried cherries
- 5 bunches of dill
- 2 medium onions
- salt

Preparation:
Long rice is pre-washed and soaked. Meanwhile, fennel and pomegranate are chopped, the chicken is cleaned and divided into medium-sized pieces. Rice is cooked in boiling water and filtered. First chicken, then butter, rice and dill, dried cherries are placed in a pot in layers. The food is boiled for about 40 minutes until the aroma is felt.

Tip: You can prepare fennel pilaf without chicken as a regular side dish. Also, you can add dry fruits according to your taste.