Rice Pilaf with Almonds, Chestnuts and Apricots Recipe
Rice Pilaf with Almonds, Chestnuts and Apricots
Flavors of Turkey
Total time: 1hr to 2hr

Preparation time: 15 minutes
Waiting time: 1 hour + 15 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

Turkish: Kayisili-kestaneli-bademli pirinc pilavi

- For 5-6 servings

- 500 g (18 oz.) rice
- 3 Tbsp. butter
- 800 ml (3 1/2 cups) water or stock
- 1 onion
- 4-5 dried apricots
- 30 g (1 oz.) blanched almonds
- 300 g (10 oz.) cooked or canned chestnuts
- 1/4 tsp. cinnamon
- 1/4 tsp. four-spice (quatre-épices)
- 1/4 tsp. sugar
- salt and pepper
  1. Soak the rice in hot water with a pinch of salt for 1 hour.
  2. In another dish, soak the apricots in hot water to soften them.
  3. In a heavy saucepan, sauté the rice in half the butter over medium heat for 4-5 minutes until the grains are shiny.
  4. Add the water, salt, pepper and sugar. Once the liquid comes to a simmer, cover and reduce the heat to low. Cook the rice for about 20 minutes or until the liquid is completely absorbed. Fluff the rice with a fork.
  5. Meanwhile, in a small saucepan, sauté the onion in the remaining butter; add the almonds and diced apricots; when the mixture is nicely golden, incorporate it into the pilaf.
  6. Add the quartered chestnuts and spices; combine well.
  7. Lay a clean napkin over the saucepan and the lid to seal in the steam. Let sit ten minutes to plump the rice further and bring out the flavor of the spices. Serve immediately.
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