This Chestnut rice is oft served in Turkish homes and is a popular street food in the winter time.
Chestnut, like mushroom, are sort of meaty in and of themselves, so I was quite content to have this beside a salad. It is however traditionally served with some pickles or fermented vegetables to entice the senses between sweet, savory, and sour. I used fresh chestnuts which I had to boil before peeling them, but if you can get your hands on canned unsweetened whole chestnuts or even frozen peeled chestnuts that would be great.
Adapted from here.
1 Tbsp butter
2 Tbsp olive oil
2 Tbsp pine nuts
2 cups rice
2 Tbsp dried raisins
1/3 tsp ground cinnamon
1/3 tsp allspice
2 tsp salt and black pepper to taste
Prepare chestnuts: Use a sharp knife to make a cut into each chestnut. Boil for 20-25 minutes, drain.
Cool them for a few minutes then peel off the skin, set aside.
In a pot heat the butter and olive oil.
Add pine nuts and fry them for 2 minutes, then add rice and cook stirring for 3 minutes.
Then add currants, cinnamon, allspice, peeled chestnuts, season with salt and black pepper.
Mix it and pour over 4 cups of water.
Partially put a lid on the pot and cook for 15 minutes until water is absorbed. Then cover the pot completely with the lid and leave it for 10 minutes.
Before serving, use a fork to mix the rice.