Preparing : Wash the chicken. Boil for about 35 minutes on low heat with 1 cup water and 1 dessert spoon salt, boil and divide the meat into small pieces. Wash and drain the rice. Put 5 table spoons of margarine in a pan and melt it. Chop the liver into 0,5-1 cm cubes and saute in fat, add the rice and stir a few times. Add hot water to the chicken stock to get 4 cups. Add the water and 2 dessert spoons of salt to the rice and stir. Cook for 10-15 minutes on first medium and then low heat until all the liquid is absorbed. 5 minutes before the end of the cooking time, add the peas and the black pepper, cover with a napkin and leave for 20 minutes. Sieve the flour into a bowl, add the remaining salt, make a hollow in the middle and break the egg into it. Add the oil and ½ table spoon water and work into a dough and spread it to a thickness of 1 mm. Cut into 7 mm wide strips. Smear margarine to the inside of pot with a round bottom of 20-25 cm diameter. Place the dough strips 7 mm apart, making a grid (make sure that the end of the strips fall away from the edge of the pot.) Place the peeled pistachios among the dough strips. Place alternately one layer of cooked rice and one layer of chicken meat on top of the dough tightly. Cover the whole with the extra lengths of the dough strips. Bake in a pre-heated oven of medium temperature for approximately 15 minutes. Cover the pot with a round serving plate and turn out the baked dish, slice and serve.
Good Apetite.