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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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| Main Page >> Pilaf Recipes >> Pilaf with Chestnut | |||||||||||
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Kestaneli Pilav
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# 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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