Chestnut Pilav

Chestnut Pilav is one of those dishes that immediately transforms any meal into a feast.

It’s often reserved for special occasions, especially when gathering with loved ones for a celebratory dinner. The rich nutty textures, sweet burst of raisins, and delicate, warm spices like cinnamon and allspice make this dish stand out, even at a feast!
My mother always made sure to use the best chestnuts and perfectly roast the almonds and pistachios, releasing their aromas and creating a visually beautiful dish that tasted just as good as it looked.

This dish is also a reminder of the bounty of flavours and textures Turkish cuisine offers. Whether paired with roasted poultry or enjoyed as a standalone meal, Chestnut Pilav is the perfect blend of nutty, fruity, and savoury. It’s the kind of dish that brings people together and makes any dinner feel special.

CHESTNUT PILAV; A PLEASANT GARNITUR TO COMPLEMENT ROASTED POULTRY DISHES

Note: By clicking on this video, you allow third parties (YouTube and Google) to access your data. Visit our privacy policy for more info.

---

Ingredients

• 2 onions (~300 g)

• ½ cup olive oil

• 2 cups calrose rice

• 2 cups chicken broth

• 2 cups water

• 2 cups (~300 g) chestnuts

• ½ cup pistachios

• ½ cup almonds

• ½ cup pumpkin seeds

• ½ cup raisins

• ¼ cup pine nuts

• ¼ cup black currants

• ½ tbsp ground cinnamon

• ½ tbsp allspice (clove-nutmeg-cinnamon mixture)

• ½ tbsp salt

• ½ bunch fresh dill

• ½ bunch fresh parsley

---

Notes from the Kitchen

• *Roasting the nuts brings out their nutty flavour and gives them a nice color for serving.

• **Keep the pilav covered until serving to prevent it from drying out.

Directions

PREPARATION

• Peel, dice, and set aside the onions.

• Wash and finely mince the fresh parsley and dill; set aside.

• Lightly roast the almonds, pine nuts, and pistachios in a non-stick pan; set aside*.

• Boil and peel the chestnuts, or use pre-cooked chestnuts for convenience.

• Arrange the chestnuts and preferred roasted nuts in a single layer at the bottom of a pie pan or bowl for decoration.

• Wash the Calrose rice, then drain and set aside.

COOKING

• Heat ½ cup of olive oil in a large, shallow pot over medium-high heat.

• Sauté the diced onions for 1-2 minutes until they soften.

• Add the washed rice and stir gently for 4-5 minutes, until the rice becomes slightly translucent.

• Stir in the roasted pistachios, almonds, pumpkin seeds, and pine nuts.

• Add 2 cups of chicken broth, 2 cups of water, ½ cup of raisins, ¼ cup of black currants, and 2 cups of chestnuts.

• Season with ½ tbsp salt, ½ tbsp ground cinnamon, and ½ tbsp allspice.

• Gently stir to combine, then lower the heat to the minimum setting. Cover the pot and simmer for 18-20 minutes, or until the rice absorbs all the liquid.

RESTING THE PILAV

• Once cooking is done, turn off the heat and place a paper towel under the lid to absorb excess moisture.

• Let the pilav rest for 10-15 minutes to fully develop its flavour and texture.

• After resting, gently fluff the pilav and mix in the minced parsley and dill.

ASSEMBLING THE PILAV

• Gently transfer 2-3 spoons of the pilav into the decorated pie pan to cover the chestnuts and almonds. Lightly press to compact.

• Add the rest of the pilav, then flip the bowl onto a flat serving plate**.

SERVING

Chestnut Pilav is a stunning side dish, perfect for pairing with roasted poultry. The combination of nutty textures, warm cinnamon, and allspice aromas, along with the sweetness of raisins and chestnuts, makes each bite an unforgettable experience. Fresh parsley and dill add a refreshing note, uplifting this hearty dish.

Turn your dinner table into an elaborate feast with Chestnut Pilav—a dish that celebrates both tradition and flavour.

Afiyet olsun!

---