by: Pnina Fine Kirchhevel, Bridges for Peace
I grew up eating this dish almost every erev Shabbat (Friday evening). My mom learned from her mom who learned it from her mother-in-law. This recipe has been in our family ever since they left Bucharia (now known as Uzbekistan). It is traditional to cook the pilaf in a large cast iron pot but a big pot with a thick bottom will also work.
2 kg (4.4 lb) chicken legs and thighs
2 onions (chopped)
1 c. shredded carrots
3 c. rice (that has been soaked overnight)
1 c. raisins (that have been soaked overnight)
Salt and pepper to taste
Oil for sautéing onion
Serves 6 to 8
Photo Credit: Hannah Taylor/bridgesforpeace.com
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