Kestaneli Pilav – Chestnut Rice

Steamed rice with the infusion of flavour and crunchy texture of roasted chestnuts.

Kestaneli Pilav - Chestnut Rice
  • 2 cups long grain rice
  • 500 g roasted (or boiled) chestnuts
  • 2 tablespoons butter
  • 3 cups chicken or vegetable stock
  • ¼ cup chopped parsley
  • salt, to taste
  1. Rinse the rice 2 - 3 times with cold water.
  2. Put 2 tablespoons of butter in a medium sized saucepan and add the rice and roasted chestnuts, stirring until well combined and the rice grains are lightly toasted.
  3. Stream in the stock and taste, adjusting the salt as necessary.
  4. Let simmer undisturbed until all the broth has been absorbed and the rice is fully cooked. (If necessary add more liquid until the rice is done.)
  5. Turn off the heat and fluff up the rice with a fork and garnish with chopped parsley.

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