An intensely aromatic pilaf specific to special occasions in the Kars region, in which goose - a winter table staple - is boiled for a long time and combined with rice pilaf. The pilaf, cooked in the goose's own juices, carries the full flavor of the broth.
Place the goose meat with the whole onion in water and bring to a boil; once boiling, skim off the foam and simmer over low heat until the meat falls off the bone.
Remove the boiled goose meat from the water and shred it; strain the cooking broth and set it aside for the pilaf.
Melt the butter in a pot, add the rinsed rice, and sauté for 2-3 minutes, then add the shredded goose meat.
Measure 3 cups of the strained goose broth and add it along with the salt; once boiling, cook over low heat with the lid closed until the water is absorbed.
Remove from heat and let rest for 10 minutes, then serve hot.
Important: Goose meat requires long cooking — don't prepare the pilaf until the meat has become fully tender. The goose's excess fat should be skimmed off as foam while boiling. Contains no allergen.
Straining the broth from boiling the goose and using it as the pilaf's cooking liquid lets all the goose's flavor permeate the pilaf.
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