Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Pilaf with Chestnut (Pilaf Recipes)

Banu Atabay's Kestaneli Pilav
Main Page » Pilaf Recipes » Pilaf with Chestnut


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Pilaf with Chestnut



Instructions:
# Clean the rice, and rest it in warm salt water for half an hour.
# Boil the chestnuts, peel and cut each chestnut into a few pieces.
# Put the oil into the pot, when it gets hot a little, add the chestnuts, stir the mixture over medium heat a few times, and then add washed and drained currants.
# Roast the mixture for 5 more minutes, and add the rested, washed and drained rice.
# Roast the mixture a few minutes, and then add salt, allspice, black pepper and sugar.
# Add 2 + 1/2 cup water, add the butter finally.
# At first cook over medium heat, and then cook over low heat for 20 minutes.
# When the cooking time ends turn off the heat, place a paper towel between the pot and its lid, and rest it for half an hour.


Note: You can serve in a different way; drain the extra oil after roasting chestnuts and currants, and lay the chestnuts and currants on a deep tray, place the normal style cooked pilaf on it, and reverse the tray while serving.


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1 + 1/2 rice
1 cup boiled chestnut
1 tbsp currant
2 cube sugars
1/4 tsp allspice
1/4 tsp black pepper
1 + 1/2 tsp salt
1/3 cup vegetable oil
1 tsp butter
2 + 1/2 cups water or gravy