Kestaneli Pilav – Rice with Chestnuts

You can make this with either rice or bulghur, as both produce great results. I prefer using chunks of turkey meat when making this pilaf with bulghur and if using rice, lamb meat suits better to the dish. You can also cook this pilaf as a filling for turkey, if so, I’d recommend substituting a handful of black currants with carrots.

Ingredients:

15-20 chestnuts,

250-300 g of lamb/turkey meat, cut into 3-4 cm cubes,

100 g clarified butter/ghee (regular butter would be OK),

2 carrots, julienne or cubes,

1 teaspoon of allspice powder,

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