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Pilaf With Chestnuts

Sample Dishes from Turkish Cuisine

Pilaf With Chestnuts (
Kestaneli Pilav)

Chicken1/2 piece750 gr
Water4 cup800 gr
Salt3 teaspoon18 gr
Chestnut2 3/4 cup360 gr
Carrot2 small size135 gr
Margarine6 tablespoon60 gr
Rice2 cup360 gr
Sugar1 teaspoon4 gr
Black Pepper1 teaspoon2 gr
Cinnamon1 teaspoon2 gr
Allspice1/2 teaspoon1 gr


Simmer chicken in salted water for about 35 minutes or until tender; drain. Bone and dice. Set aside, reserving broth. Boil chestnuts for 10 minutes. Peel and cut into 2-3 pieces. Set aside. Scrape carrots. Cut into 1/2 cm (1/4 inch) thick slices lengthwise. Cut each slice into 2 1/2 cm (1 inch) long pieces. Saute carrots in melted margarine, covered, for 4-5 minutes. Wash and drain rice. Stir in carrots; mix well. Saute for 1-2 minutes. Complete volume of reserved broth to 3 1/3 cups. Add rice-carrot mixture. Blend in chestnuts. Season with salt and sugar. Cover and simmer for 15-20 minutes or until rice is tender; drain. Sprinkle with spices. Cover and let stand for 20 minutes before serving. Toss slightly. Place on a serving plate. Arrange diced chicken over pilaf. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy514 cal
Protein16,5 g
Fat18 g
Carbohydrates70,2 g
Calcium50 mg
Iron2,17 mg
Phosphorus194 mg
Zinc3 mg
Sodium1236 mg
Vitamin A3950 iu
Thiamine0,17 mg
Riboflavin0,17 mg
Niacin5,38 mg
Vitamin C2 mg
Cholesterol51 mg

Regional Characteristics:

Toasted slivered almonds or pistachionuts, or sliced tomatoes with coarsely chopped dill can be used to garnish.