This richly flavored pilaf is a winter favorite in the Kars region and is served on special occasions. The goose is simmered for a long time, and the rice cooks in its stock, absorbing all its flavor.
Put the goose in water with the whole onion and bring to the boil. Skim off the foam, then simmer over low heat until the meat comes away from the bone.
Remove the cooked goose from the water and pull the meat into pieces. Strain the cooking liquid and reserve it for the pilaf.
Melt the butter in a saucepan, add the drained rice and toast for 2–3 minutes, then add the pieces of goose.
Measure out 3 × 200 ml measures of the strained goose stock and add it with the salt. Once it boils, cover and cook over low heat until the liquid is absorbed.
Remove from the heat and leave to rest for 10 minutes, then serve hot.
Important: goose needs a long cooking time. Do not start preparing the pilaf until the meat is thoroughly tender. Skim the excess fat from the cooking liquid as foam while the goose simmers. Allergen: contains dairy (milk and butter).
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