CHESNUT PILAF ( TURKEY)


  • 2 spoonful butter
  • 1 tablespoon of olive oil
  • 1 onion
  • 2 cups of rice
  • Salt
  • Black pepper
  • 1 teaspoon allspice
  • 2 tablespoons of peanuts
  • 2 tablespoons of currants
  • 0,58 lb Chestnut
  • 3 glasses of water
  • 1 tablespoon of granulated sugar

Wash the rice with plenty of water and drain the water.

Cook the chestnuts and peel them.

Add the oils to the rice cooker, then add the chopped onions and fry them.

Add the pine nuts and continue frying.

Add the rice and turn one turn.

Then add salt, pepper, allspice and currants and continue frying.

Add powdered sugar and water and mix.

Then add the chestnuts and cook with the lid closed on high heat until the water boils.

When the water boils, lower the heat and cook for another 20 minutes.

When the rice is ready, set it aside to infuse and serve hot.

ENJOY YOUR MEAL
 

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