{"id":3913,"date":"2022-12-28T11:01:23","date_gmt":"2022-12-28T08:01:23","guid":{"rendered":"https:\/\/nukhetintarifdefteri.com\/?p=3913"},"modified":"2025-09-30T14:49:28","modified_gmt":"2025-09-30T11:49:28","slug":"kestaneli-ic-pilav-ve-firinda-tavuk","status":"publish","type":"post","link":"https:\/\/www.nukhetintarifdefteri.net\/en\/kestaneli-ic-pilav-ve-firinda-tavuk\/","title":{"rendered":"Chestnut Rice and Baked Chicken Recipe \u2013 The indispensable taste of New Year's tables \ud83c\udf57\u2728\ud83c\uddf9\ud83c\uddf7"},"content":{"rendered":"
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How to make chestnut rice and chicken in the oven?<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Kestaneli\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Introduction<\/h4>

Chestnut rice and baked chicken are an elegant and balanced main course that carries the hospitality culture of Anatolia to the plate. The warm scent of cinnamon, black pepper and fresh herbs that come to your nose at first; when combined with the fried surface of the chicken, it sets an inviting stage on the table. The harmony in this dish comes from the aromatic character of the cherry pilaf with its natural sweetness; each bite is enriched with soft and crispy textures that complement each other. The focus is that the chicken remains juicy and the inner rice has a grainy, bright texture. In addition to being a classic family dinner, it brings elegance and tradition together on the same plate.<\/p>

The flavor in question offers a strong response for those looking for \u201ca restaurant taste at home\u201d. The crunch of the chicken that comes out of the baking tray, the patient brew of the rice cooker and the warm, fatty texture of the chestnut; when combined, it leaves a permanent mark on the palate. Chestnut rice and baked chicken; balances the refined balance with the use of balanced salt, spices and acids. Therefore, it is a bright choice, rather than daily menus, as well as guests, celebrations and family reunions. A simple plate layout in the serving of the dish highlights the bright grains of the rice and the golden crust of the chicken.<\/p>

History & Background<\/h4>

The stuffed rice is one of the important elements of the flamboyant table culture of the Ottoman palace cuisine. The balanced combination of spices, dried fruits and nuts was shaped by the taste of the Silk Road trade, spice routes and the palate of the palace surroundings. With the spread of chestnut in the Anatolian and Rumelian geography, the addition of the inner rice is also seen as a natural evolution. Especially in winter, the long-term storage of chestnuts has made it attractive both in terms of economic and taste profile. The whole chicken in the oven has a central place in the feast and feast tables.<\/p>

The combination of these two elements is a typical example of the understanding of \u201cbanquet on one plate\u201d. While the aromatic structure of the rice balances the fatty and protein-rich texture of the chicken, chestnut strengthens the seasonality emphasis. In old-fashioned cooking techniques, it is frequently preferred to fill the chicken with stuffing and seal it in the oven. Over time, modern ovens have started to give more consistent results thanks to advantages such as temperature control and fan cooking. Those who want to look at a general framework of Ottoman cuisine, ottoman cuisine<\/a> can enrich the historical background by examining the basic information about.<\/p>

Serving Suggestions & Variations<\/h4>

The granular and aromatic structure of the chestnut rice is the unsharp, natural flavor of the chicken. In the service, smashing the chicken after resting and spreading the inner rice on a large serving plate, both retaining heat and providing a visual integrity. A lightly sour salad or a fresh side dish based on yogurt is well accompanied. For those who like similar flavor profile, another traditional option Perde Pilav\u0131 (Turkish Wedding Rice Pie)<\/a> Comparing with can be inspiring; both dishes attract attention with rich interior material and flamboyant presentation. For sweet touch, light syrup in season Quince Dessert Recipe (Traditional Turkish Ayva Tatl\u0131s\u0131)<\/a> Balances the menu. homemade as a drink, adding freshness Homemade Lemonade (Limonata Recipe)<\/a> completes the table.<\/p>

If you are considering variation, you can differentiate the graininess and brightness by changing the type of rice. The proportions of cinnamon, new spring and black pepper in the spice profile can be adjusted according to your taste. As the amount of chestnut increases, the rice approaches a sweeter line, in which case grated lemon zest or slightly acidic sauce provides a balancing effect. You can check the fat ratio of the chicken by choosing leather or without skin. Copper or casting containers in the presentation strengthen the traditional identity of the dish.<\/p>

Health & Benefits<\/h4>

This main course is a balanced profile of quality protein, complex carbohydrates and healthy fats. The chicken's high bioavailable protein provides support for muscle repair and feeling of satiety. Chestnuts are notable for their fiber, potassium and vitamin C content, providing a sweetish flavor without the use of refined sugar. Spices offer an antioxidant variety; when used balanced, they do not force digestion. Since the oven is preferred in the cooking technique, there is no need for additional frying oils. With portion control, you can maintain the energy balance, add fibrous salads to it and turn the meal into a menu that keeps you full for a longer period of time.<\/p>

Closing<\/h4>

Chestnut rice and baked chicken are a masterpiece whose roots are traditional but maintain their elegance in modern tables. You can safely repeat this dish every time, paying attention to material quality and temperature control. A fascinating appeal to both the eyes and the palate on your invitation tables. main stage<\/strong> If you are looking for it, this combination meets the expectations every time. It is easy to take its place as a warm memory, an elegant ritual on special evenings in family meetings. Now it's time to add your own interpretation: set the table, heat the oven and enjoy that first bite.<\/p>

FAQ (Frequently Asked Questions)<\/h4>
1. Is the chestnut rice served in the chicken or with it?<\/h5>

Both methods are suitable. Filling the chicken integrates the aromas, while serving it facilitates portioning and preserves the granular texture of the rice.<\/p>

2 How long before the guest can I prepare this dish?<\/h5>

You can brew and cool the stuffed rice the day before and heat it gently before serving. Preparing the chicken on the cooking day is ideal for optimum texture and flavor.<\/p>

3 What can I use instead of chestnut?<\/h5>

Lightly roasted almonds or nuts may be preferred for textural similarities in off-season periods; although the flavor profile changes, rice still offers a rich character.<\/p>

4 How should I complete the menu?<\/h5>

A light sour seasonal salad, an accompaniment with yogurt and a fresh drink works well. The syrup ratio in desserts, turning to balanced options, lightens the menu.<\/p><\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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chicken ingredients<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 whole chicken<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of tomato paste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of yogurt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 cloves garlic<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tSalt, pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 tablespoon of red pepper powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon of thyme<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 bay leaves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\toven bag<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Rice Ingredients<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t200 gr chestnut<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 cups rice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 onion<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t3 tablespoons of butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t3 tablespoons of olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of currants<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of pine nuts<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of pine nuts<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon black pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon black pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon of cinnamon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 yacht sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t3 cups of hot water<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Preparation time \u23f1\ufe0f<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPreparation time: 30 minutes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCooking time: 60 min.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPortion: 6<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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        Recipe<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tSoak the chestnuts in water for half an hour and draw them. Either in the oven or in a pan.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPut the olive oil and butter in the pot. Add the onions and fry for 2-3 minutes.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAdd the peanuts and fry until they turn color.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tWash and drain the rice. Add to the pot, fry for 5 minutes. <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAdd and mix other ingredients and water. Close the lid of the pot and cook.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tFor chicken, mix the marinade ingredients and dip them in and out of the chicken. Put the bay leaf in it. Place it in the oven bag and tie the bag. Drill holes in several parts of the bag with a toothpick. Bake at 200 degrees until golden brown.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Bon app\u00e9tit!<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          <\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

          Chestnut rice and baked chicken are one of the most special celebratory dishes of Turkish cuisine. \ud83c\udf30\ud83c\udf57 This duo, which is especially the favorite of New Year's tables, stands out with its flamboyant presentation and rich aroma. Chestnuts and spices added to the rice bring a satisfying harmony to the table by meeting with the flavor left by the chicken while it is cooking in the oven. \ud83c\udf7d\ufe0f This recipe, which bears traces of Ottoman palace cuisine, maintains its place as a stylish main course on modern tables today. \u2728<\/p>","protected":false},"author":1,"featured_media":8344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[83,70,2264],"tags":[657,698,694,693,710,708,166,695,692,699,146,706,707,709,168,700,704,705,702,415,167,703,697,701,696],"class_list":["post-3913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ana-yemekler","category-benim-sectiklerim","category-turk-mutfagi","tag-bugun-ne-pisirsem","tag-firinda-tavuk","tag-ic-pilav","tag-ic-pilav-nasil-yapilir","tag-ic-pilavi-tarifi","tag-ic-pilavli-tavuk-dolmasi","tag-kesfet","tag-kestaneli-ic-pilav","tag-kestaneli-pilav","tag-kus-uzumlu-fistikli-pilav","tag-nukhetin-tarif-defteri","tag-pilav","tag-pilav-tarifi","tag-pilav-tarifleri","tag-pratik-yemek-tarifleri","tag-tarcinli-pilav","tag-tavuk","tag-tavuk-tarifi","tag-videolu-yemek-tarifleri","tag-yemek-tarifi","tag-yemek-tarifleri","tag-yilbasi","tag-yilbasi-menusu","tag-yilbasi-tavugu","tag-yilbasi-yemegi"],"_links":{"self":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/3913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/comments?post=3913"}],"version-history":[{"count":21,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/3913\/revisions"}],"predecessor-version":[{"id":10396,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/3913\/revisions\/10396"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media\/8344"}],"wp:attachment":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media?parent=3913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/categories?post=3913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/tags?post=3913"}],"curies":[{"name":"WP","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}