• 2 cups rice 
  • • 200 g butter 
  • • 200g pumpkin
  • • 2 tablespoons tincture of saffron
  • • 3 liters of water
  • • Salt, sugar


1. Rice needs to be washed in water up until it gets clear. Pour the clean rice into salted water and leave for an hour. Making saffron tincture – pour nip of saffron into boiling water and leave to infuse.

2. Wash pumpkin, cut in half, remove seeds and remove the peel. Cut the pumpkin into large cubes and simmer in the oil, water and sugar over medium heat until it gets soft. Now is the turn of rice – fill a large pot with water and boil. Add salt, move the rice to the boiling water. Boil until the rice is soft on the outside and hard inside. You can now tilt the rice in a colander and rinse with boiling water.

3.For gazmakh - mix one egg with 4 tb sp. of cooked rice, 1-2 tablespoons yogurt and a few drops of tincture of saffron. Bake on low heat to harden, and rice can be spread on gazmakh. Gently mix pumpkin with rice. In a saucepan pour a few spoonfuls of oil, put the gazmakh on it and then spread and share rice into four parts. Spread a layer of rice with pumpkin - pour three tablespoons of melted butter. Then put another layer and fill it with oil again. Repeat with all layers.

Fill the fourth layer with oil and saffron tincture. Pierce rice with wooden stick till it gets on gazmakh, but don't pierce it – we need it for steam to escape. Rice should stay for an hour on low heat, until you feel the aroma of pilaf.