Plov with chestnuts and raisins

Ingredients

• rice
• 1 cup of peeled chestnuts (about 150g)
• 1 tablespoon of grape juice
• 2 pieces of sugar
• 1/4 cup of clarified butter
• 1/2 teaspoon of pepper
• 1.5 teaspoons of salt
• 1 glass of olive oil (approximately 100 ml)
• 1 tablespoon of butter
• 2.5 cups of water or meat broth (approximately 500 ml)

Wash the rice and let it soak in warm, salted water for about 30 minutes.

Sort the chestnuts from their shells and peel them. Then, cut each chestnut into a few pieces.

Pour the oil into the saucepan where the plov is cooking. Once it’s slightly warm, add the chestnuts and stir them several times over medium heat. Then add the washed and drained grapes.

Combine the brown sugar, chestnut flour, and grape juice, and cook for 5 minutes. Then, add the drained and rinsed rice. Let it cook for a few more minutes.

Add the salt, clarified butter, pepper, and sugar. Pour in the water or broth, then finish with the butter.

First, cook over medium heat, then reduce the heat to low and cook for a total of 20 minutes.

Turn off the heat, place a piece of absorbent paper between the saucepan and its lid, and let it sit for half an hour.

Drain the chestnut and grape juices. Spread them evenly over the bottom of a shallow dish, and then place the cooked pilaf on top.