Ingredients for Chestnut Rice Pilaf (Kestaneli İç Pilav)
- 2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) rice
- 10 chestnuts
- Half a package of currants
- 1 dry onion
- 1 package of dolma pine nuts
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 water glasses water
- 1 dessert spoon (not heaped) salt
- 1 teaspoon black pepper
- 1 handful dill
How to Make Chestnut Rice Pilaf (Kestaneli İç Pilav)
Sort and rinse 2 water glasses of rice, then soak in hot water. Also rinse half a package of currants and soak separately in hot water in a separate bowl.
In a pilaf pot, sauté 1 finely diced dry onion, 1 package of dolma pine nuts, 2 tablespoons of butter, and 2 tablespoons of vegetable oil. Add 2 water glasses of water on top. Add 1 dessert spoon (not heaped) of salt. Once the water comes to a boil, add the soaked rice and currants. Add the 10 oven-roasted and peeled chestnuts on top. Sprinkle 1 teaspoon of black pepper and stir. Once it comes to a boil, reduce the heat and let it cook. After it is cooked, remove from the stove and chop 1 handful of dill on top. Toss and serve. When serving, if you bring the chestnuts to the top, you will get a more beautiful presentation. Enjoy!…
