It is perhaps the most popular type of pilaf, which is prepared at almost all events. The simple combination of meat, dried fruits and onions makes this pilaf unique and the main dish of any festive table.

Ingredients:
- 500 long rice
- 400 g of boneless lamb meat
- 150 g of chestnuts
- 150 gr
- 150 g albukhara
- 100 g of white raisins
- 4 medium-sized onions
- 150 g of butter
- saffron
- yellow ginger
- salt

Preparation:
Rice is pre-washed and soaked in a bowl. It is then boiled in water with salt added. After cooking, it is emptied into a large pot, saffron is added and it is boiled.

Lamb meat is cut into small pieces and fried in oil. Finely chopped onions are added to it and cooked together. Before the onion is cooked, cleaned chestnuts, dried apricots, apricots, raisins, and carrots are added to the pan, mixed and fried together. At the end, salt is sprinkled to taste and mixed.
While serving, pickle-roast is neatly added to the brewed fragrant rice.

Tip: If the meat you will use instead of lamb is the meat of a relatively old animal, you can boil it a little beforehand so that it is not tough.