Name: Asia Minor Pilafi me Kastana (Πιλάφι με Κάστανα)
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 servings as a side dish
Cuisine: Greek
Ingredients: 300g chestnuts, in the shell; 300g long-grain rice or Greek nychaki rice; 60ml extra virgin Koroneiki olive oil; 1 medium yellow onion, finely chopped; 40g pine nuts; 60g black Corinth raisins or small dark raisins; 1 cinnamon stick; 3 whole allspice berries; 700ml hot vegetable broth or hot water; 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 80g pomegranate arils, for finishing; 2 tablespoons chopped flat-leaf parsley, optional

Question 1

How do I keep chestnuts whole in pilafi me kastana?

Accepted Answer

Roast and peel the chestnuts before cooking the rice, then fold the peeled chestnuts into the pilaf gently in large pieces. Cook the covered pilaf over the gentlest heat for 17 minutes. This method keeps the chestnuts sweet and whole instead of crumbling into the rice.

Question 2

Can I use vacuum-packed chestnuts for Greek chestnut rice pilaf?

Accepted Answer

Yes, good vacuum-packed whole chestnuts work well in Greek chestnut rice pilaf. Rinse the vacuum-packed chestnuts briefly, pat them dry, and fold them in gently near the end of the rice preparation so the chestnuts stay intact and do not collapse.

Question 3

Why do I need to rinse rice for Asia Minor pilaf?

Accepted Answer

Rinse long-grain rice or Greek nychaki rice in several changes of cool water until the water runs mostly clear, then drain it for 10 minutes. Removing excess surface starch keeps the pilaf grains separate, light, and glossy instead of heavy, soft, and pasty.

Question 4

How long should chestnut rice pilaf cook after adding the broth?

Accepted Answer

After adding 700ml hot vegetable broth or hot water, bring the chestnut rice pilaf to a steady simmer, cover the pot, and lower the heat to its gentlest setting. Cook for 17 minutes without lifting the lid, then rest the covered pilaf off the heat for 10 minutes.

Question 5

Can I make pilafi me kastana ahead of time?

Accepted Answer

Roast and peel the chestnuts up to 2 days ahead and refrigerate them covered. Cooked pilafi me kastana can rest covered for up to 30 minutes before serving. Add the pomegranate arils at the table so they stay bright, fresh, and jewel-like.

Question 6

What should I serve with Greek Christmas fasting pilaf?

Accepted Answer

Serve Greek Christmas fasting pilaf with olives, cooked greens, bread, and a sharp cabbage salad for a Christmas Eve fasting table. After the fast, the chestnut, raisin, pine nut, and pomegranate pilaf also sits well beside roast poultry or pork.

Culinary Explorer

Asia Minor Pilafi me Kastana (Πιλάφι με Κάστανα)

Ingredients

chestnuts

long-grain rice or Greek nychaki rice

extra virgin Koroneiki olive oil

Where cooking meets culture.

Ingredient	Quantity
chestnutsin the shell	300g
long-grain rice or Greek nychaki rice	300g
extra virgin Koroneiki olive oil	60ml