Pilaf with duck giblets

Rinse the rice, cover it with warm water two fingers above the rice level, salt it, and let it soak for an hour. Drain the water, then cover the rice with duck broth and boil until cooked. Rinse with warm water.

Soak the dried fruits in warm water and leave for fifteen minutes.

Slice the chili pod into thin rings. Removing the seeds can reduce the spiciness.

Soak the saffron in a third of a glass of warm water. Melt the clarified butter. Wash the offal, dry with paper towels, chop finely, and fry in vegetable oil. First, add the stomach to the pan, then the heart. Sprinkle the offal with a pinch of cumin - and finally add the chili and liver, which will be ready in a minute or two.

Roll out the puff pastry as thin as possible. Grease a round bowl and sprinkle with a pinch of black sesame. Place the dough in the bowl so that the long ends hang over. Loosely layer rice, then offal, more rice, dried fruits, and so on until the ingredients run out. Drizzle the pilaf with saffron water and melted butter. Fold the edges of the dough and place in a preheated oven at 180 degrees for one hour.

Flip the pilaf onto a plate and bake in the oven at 200 degrees for five minutes — until the crust becomes crispy.