Bulgur Pilaf with Chestnuts
- 1 cups bulghur
- 1 cup beef (or chicken) broth or plain water
- 1/4 lb. chestnuts
- 1 medium onion
- 1/4 cup olive oil
- 1 tablespoons currants
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- Dill weed, finely chopped
- 1/2 - 1 teaspoon salt
This recipe is a fantastic alternative to the ordinary bulgur pilafs. The version described below is based on a recipe from Marianna Yerasimos's "Ottoman Kitchen " published in Turkish (ISBN 975-521-668-5). The original recipe was found in the Ottoman Palace's kitchen books from 1473.
If the chestnuts
are too dry, you need to soak them overnight in water.
Cut the skins
of the chestnuts with a sharp knife so the water can be absorbed through
the crack. Boil the chestnuts in salted water until they are tender.
This should take about 15 - 20 minutes. Do not overcook the chestnuts
because it becomes harder to remove their kernels without crumbling.
Drain and partially cool the chestnuts. When you can touch them without
burning your fingers remove their kernels using a sharp knife. You can
also use cooked chestnuts for this recipe, which can be found in stores
such as Whole Foods.
If you have broth,
bring it to a boil, turn off the heat, set aside.
Also boil some
(~ 1 cup) water to add to the broth.
Wash the bulgur
in wire mesh strainer under running water, set aside.
Sautee the onions
in olive oil.
Measure the onions,
the oil and any juice in the pot with a measuring cup. This will determine
how much broth & water we will add to the pilaf.
Return the measured
onions to your pilaf pot.
Add the bulgur
to the pot, continue sauteeing for a minute or two to allow the bulgur
to absorb some of the oil.
The onions you
have just measured plus 1 cup broth plus the additional water should
add up to the 2 cups. If you have indeed used a medium sized onion,
the additional water you need will be about 1/2 cup.
Add the broth,
boiled water, salt, currants, cumin and allspice and bring it to a boil.
When the water begins to boil add the chestnuts.
Turn off the heat,
place a paper towel on the pot and cover the lid. Let the pilaf rest
for at least 30 - 45 minutes before it is served. During this time,
the bulgur will slowly absorb the water. Do not open the pot during
this period.
If you closed the
lid tightly, your pilaf will still be warm when you are ready to eat.
Sprinkle with fresh dill immediately before serving.
