Chestnut Stuffed Rice Recipe

Ingredients:

	Baldo Rice	2	Cup
	Chicken Broth	3	Cup
	Dry Onion (Medium size)	2	Qty
	Pine Nut	1	Package
	Currants	1	Package
	Butter	125	Grams
	Garlic (Planed)	1	Qty
	Olive Oil	2	Tbsp
	Cinnamon Powder	1	Tsp
	Allspice	1	Tsp
	Black Pepper	1	Tsp
	Granulated Sugar	1	Tsp
	Salt	1	Tsp (large)

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Instructions:

1. Rinse the rice and soak it in salty warm water. Meanwhile, finely chop the onion. Finely chop the garlic. Fry the onion and garlic in the butter and oil you have heated in the pan until they turn pink.
2. Wash the currants and remove the stems. Soak in hot water until soft, wash and drain.
3. Wash the chestnuts and scratch them with a sharp knife. Soak in warm water for 1/2 hour. Add enough water to cover and boil until soft.
4. Peel the boiled chestnuts and cut into 2 or 3. Melt 1 tablespoon of butter in a separate pan, sauté the currants and chestnuts for 4-5 minutes and set aside.
5. Add the drained rice to the roasted onions and garlic, turn it upside down and fry it on medium heat until the rice becomes transparent and add the chicken broth, put it on low heat and close the lid. After 10-15 minutes, it will absorb its water. Cook it in a controlled pan without opening the lid, and when it starts to sizzle slightly, take it off the heat.
6. Add finely chopped parsley, dill and spices to the rice you leave to infuse, turn it upside down, cover it with a paper towel or clean cloth and let it rest until it gets warm.
7. You can serve this amazing pilaf with turkey or chicken tandoori. Bon Appetit !

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Pilaf