# As a beginning; rest the rice
in salty hot water. Boil the sweet apricot
kernels for a short time, decorticate the kernels. Rest the apricot
s in warm water to make them grow a little.
# Put the vegetable oil and the butter into the pot, when the butter melts and mixes with the oil, add the apricot
s and the apricot
kernels, both finely chopped into pot, and roast them.
# When the kernels turns to pink, add the rice
which is rested in water and washed with cold water a few times, into the pot.
# Roast it until the rice
hardens without breaking them. Add the chicken
thigh which boiled and picked into the small pieces in it and sauté it for a while.
# Add the salt and the chicken
broth finally, and cover the lid of the pot. Cook it over medium heat until the pilaf starts to boil, then cook it over low heat for about 18 - 20 minutes.
# Cover the pilaf with paper towel and rest it for half an hour at least.
# Then you can serve however you want.