Fisindjan Plov

Clean and wash the chicken meat and semi-cook it in salted water.

Peel and wash the onion, then finely chop it.

Add butter and salt to the onion and fry until golden brown.

Take the chicken pieces out of the water, put them on the fried onions and fry. Add salt and pepper to taste when it is almost ready.

Take a cast-iron pan. Pour the verjuice (abgora) into the pan. When the water starts to boil, add the ground walnuts and mix.

The color of the mixture will darken as it boils. Stir for about 3-5 minutes. Then add the fried onion and chicken meat to it and mix. Add salt and, if it is too sour for your taste, granulated sugar. Stir for 2-3 minutes, then pour a little broth and cook over low heat for 1 hour.

Cook the rice as usual and strain it.

Beat the egg with yogurt and pour it to the bottom of the pot. Mix with rice and make a crust (qazmaq) 1 cm thick.

Pour the remaining rice over the crust. Add butter on top and let the plov steam over low heat. The plov will steam for 1 hour.

Serve the ready plov in a dish, pour hot butter over it, and decorate with the crust (qazmaq).

Pour the fisindjan we prepared into another bowl and serve it alongside the rice.