Kestaneli Pilav – Chestnut Rice

Steamed rice with the infusion of flavour and crunchy texture of roasted chestnuts.

Kestaneli Pilav - Chestnut Rice

Servings: 6
Author: The Cook
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  • 2 cups long grain rice
  • 500 g roasted , or boiled chestnuts
  • 2 tablespoons butter
  • 3 cups chicken or vegetable stock
  • ¼ cup chopped Italian (flat-leaf) parsley
  • salt, to taste

Recipe Instructions

  • Rinse the rice 2 - 3 times with cold water.
  • Put 2 tablespoons of butter in a medium sized saucepan and add the rice and roasted chestnuts, stirring until well combined and the rice grains are lightly toasted.
  • Stream in the stock and taste, adjusting the salt as necessary.
  • Let simmer undisturbed until all the broth has been absorbed and the rice is fully cooked. (If necessary add more liquid until the rice is done.)
  • Turn off the heat and fluff up the rice with a fork and garnish with chopped parsley.

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