Rice pilaf with chestnuts Recipe

🧂 Ingredients

• 1 small bunch of flat-leaf parsley

  finely chopped
• 750 ml 1¼ pints hot water
• 170 g 6oz cooked chestnuts, chopped into small bite-sized pieces
• 45 ml 3 tablespoons pine nuts
• 30 ml 2 tablespoons olive oil
• 1 small bunch of dill

  finely chopped
• 30 ml 2 tablespoons currants
• Salt and freshly ground black pepper to taste
• 350 g 12oz long grain rice, rinsed and drained
• 1 medium onion

  finely chopped
• 10 ml 2 teaspoons ground cinnamon (adjust more to taste)
• 15 ml 1 tablespoon butter
• Wedges of lemon for serving

Instructions

• 1 Begin by soaking the currants in warm water for about 15 minutes. Once softened,
  drain them and set them aside.
• 2 In a medium-sized, heavy-duty pan, heat the olive oil and butter over a medium
  flame. Add the chopped onion and sauté for 4-5 minutes, or until the onion
  becomes tender and translucent.
• 3 Once the onion is softened, add the pine nuts to the pan and stir continuously.
  Let the pine nuts toast slightly until they turn a golden brown. Next,
  incorporate the currants, chestnuts, ground cinnamon, and rinsed rice. Mix
  everything well and cook for another minute, allowing the ingredients to meld
  together. Season generously with salt and freshly ground black pepper.
• 4 Pour in the hot water, bring the mixture to a boil, and then reduce the heat.
  Cover the pan with a lid and allow the rice to simmer gently for 15 minutes, or
  until all the water is absorbed and the rice is tender.
• 5 After cooking, remove the pan from the heat, place a clean kitchen towel over
  the top of the pan, and cover it with the lid. Let it steam for an additional 10
  minutes to fully fluff up the rice.
• 6 Before serving, stir in the finely chopped parsley and dill, ensuring the
  flavors are evenly distributed. Serve the rice pilaf with wedges of lemon on the
  side, along with Turkish pickled vegetables (Tursu) or a vibrant Shepherd’s
  salad for a refreshing contrast.

Nutrition Info