Clean red onion and cut into thin rings. At the same time melt the butter in a pan and over medium heat until golden brown - about 25 minutes. Clean pistachios and chops in large pieces. Divide chicken 3 pieces and leaves with pepper. Cut the white part of spring onions. In another pan heat 3 tbsp sunflower oil, pribaryava is meat and fry over high heat when done off. Add a little sunflower oil and fry onions for 3-4 minutes, then pour the rice. Add chicken and 3/4 of pistachios. Then pour in the wine and 500 ml water. Place a lid to smother for about 25 minutes and off. Finally, add the cumin, ginger and cinnamon, and other nuts.