Rice Pilaf with Chestnut

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.