Mahmood Rice

Rice Pilaf with Chestnut

Cuisine Type
Anatolian Cuisine
Dish Type
Side Dish
Main Ingredient
Vegetarian
Cooking Time
30-60 minutes
Rice Variety
Baldo Rice
Serving
4-6 People
Cuisine Type
Anatolian Cuisine
Dish Type
Side Dish
Main Ingredient
Vegetarian
Cooking Time
30-60 minutes
Rice Variety
Baldo Rice
Serving
4-6 People

How to Cook?

Soak the rice in hot water for 20 minutes; rinse and drain.
Heat the olive oil in a pot; toast the pine nuts until golden.
Add the soaked currants, stir briefly, then add the chestnuts and sauté for another 5 minutes.
Add the rice and sauté for 5–10 minutes.
Add 3 cups of hot water; season with salt, allspice, cinnamon, and black pepper, and stir gently.
Cover the pot and cook on low heat for 15 minutes; then serve.

Ingredients

2 cups Mahmood Baldo rice
1/4 cup Olive oil
2 tbsp Pine nuts
2 tbsp Currants (pre-soaked)
500 g Chestnuts (boiled and peeled)
3 cups Hot water
2 tsp Salt
1 tsp Allspice
1 tsp Cinnamon
1 tsp Black pepper

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