Spicy Turkish Rice

A rice recipe I save for special occasions like Thanskgiving and New Year’s Eve. A touch of sweet from cinnamon and currants, a touch of spiciness with fresh blackpepper, and the final nutty touch of roasted chestnuts.

Ingredients:

• 1 1/2 cups rice
• 2 cups water
• 1 cup chicken broth
• 3 tablespoons butter
• 1 small onion (finely chopped)
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon black pepper
• pinch of salt
• 1 tablespoon currant
• 1/2 bunch dill (finely chopped)
• 5-6 chestnuts (roasted; peeled; quartered)

Recipe:

1. Melt the butter in a wide pan and sautee the onion over medium heat.
2. Once the onions are translucent add the rice and sautee the rice over medium heat until they are translucent.
3. Add all the spices, dill, and chestnuts and mix well.
4. Pour the chicken broth and 2 cups of water and turn the heat high. Once boiled, turn the heat to simmer and cook until rice absorbs all the water and holes form on the surface of the rice.
5. Turn the heat down. Cover the rice with a paper towel, put the lid on and let it rest for 15 minutes.

Tags: dill, chestnuts, currants, pilaf, cinnamon, allspice