This is a very festive rice that can be the bed for a roast turkey or roast leg of lamb alike. In the West, they serve this rice for their thanksgiving or christmas dinners, but only because chestnuts are winter fruits. When you find them conveniently peeled, boiled, and frozen, there is absolutely no reason to not make it for any festive occasion throughout the year.
The rice is cooked together with spiced sauteed minced meat. On the side, copious amounts of raw nuts are fried, as well as peeled chestnuts, ready to dress and crown the cooked rice for a glorious feast ahead.
1 cup blanched almonds
1 cup raw cashews
1 cup whole pistachios
2 cups peeled chestnuts (frozen or boiled)
vegetable oil for light frying
1 onion, chopped
1kg ground beef
5 tsp salt
1 Tbsp 7 spice mix
4 cups rice, rinsed and strained
Shallow fry the nuts and chestnut in separate batches until golden; set aside on paper towels to absorb excess oil.
In a pot, sautee the finely chopped onions on medium heat with some butter or vegetable oil until they start turning golden. Add the ground beef, salt and 7-spices, stir well until the beef starts to brown. Add the rice and stir well. Add enough water to just cover the rice. As soon as the pot boils, lower heat to minimum, cover and let simmer 20 minutes or until fully cooked.
To serve, place the cooked rice in a large serving tray and garnish with fried nuts, garnishing the sides of the tray with the fried chestnuts.
This is the perfect rice bed of a giant roast turkey to be served at celebration feasts from Eid to marriages to graduations.
صحة و عافية