765. Chestnut Rice

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.

Ingredients:

500g chestnuts
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

Method:

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.

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