1. Soak the rice in cold, salted water for about 2 hours.
2. Cut mutton meat into pieces of about 50-70 grams. Boil it with salted water until it is ready. Do not forget to remove the foam.
3 Meanwhile, while the rice soaks and boils the meat, wash well dried fruits, then pour boiling water over them for 10 minutes. On each chestnut make a cross-shaped incision at the top, drop for 5 minutes in boiling water, discard in a colander and under a stream of cold water peel the skin. Boil a small amount of new water, add the chestnuts and simmer for 7 minutes.
4. peel the onion, halve it and cut it in thin straws across it.
5. Heat a frying pan with half the specified amount of oil and add the onions. Saute until the onions are light golden in color. Drain the dried fruit and add them to the pan. Add the meat. Braise for 15 minutes, checking. Add boiling water a little at a time, if necessary, and braise until tender.
6. Drain the rice. Boil until soft with lightly salted water. DO NOT OVERCOOK! Place the rice in a colander.
7. In a separate bowl, mix 4-5 tbsp cooked rice with the egg, add turmeric. This is the future gazmach.
8. In a separate bowl, put butter, turmeric and salt to taste and melt in the microwave for 20 seconds.
9. Choose a saucepan with a thick bottom. Grease with butter. Spread egg and rice porridge all over the bottom for gazmacha. Then layer the rice in several portions, and spoon the butter and turmeric randomly between the layers of rice.
10. Place several layers of newspaper or a clean waffle towel on the pan, then cover with a lid and simmer the rice over low heat.
11. Done!
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