Geudgea

Rinse the rice under cold water until the water runs clear, then drain thoroughly to remove excess moisture.

Cut the chicken into bite-sized pieces, removing any excess fat and skin.

Dissolve the saffron in 100 ml of hot water and set aside to infuse for 5 minutes.

Heat 100 g of butter in a large pot over medium-high heat and cook the chicken pieces until lightly browned on all sides.

Add the rinsed rice to the pot and stir continuously for 2-3 minutes until the rice is lightly toasted and coated with butter.

Chop the dried apricots into small pieces and add them to the rice along with the raisins and salt, stirring to combine.

Pour the saffron-infused water and 400 ml of additional water into the pot, bringing the mixture to a boil.

Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the rice is tender and the liquid is fully absorbed.

Remove from heat and dot the top with the remaining 100 g of butter, then cover and let rest for 5 minutes to allow the butter to melt and the flavors to blend.

Fluff the geudgea gently with a fork and transfer to a serving platter, adjusting seasoning with additional salt if needed.