for 4 people

Pilaf

1 ½ tbsp	butter
1 tbsp	olive oil
1	onion, finely chopped
50 g	currants
½ tsp	allspice, crushed
250 g	long grain rice
250 g	frozen peeled chestnuts, slightly defrosted
7 dl	water
1 ½ tsp	salt

To serve

140 g	pomegranate seeds
½ bunch	dill, finely chopped

How it's done

Pilaf

Heat the butter and oil in a pan. Add the onion, currants and chilli peppers, sauté for approx. 2 mins. Add the rice and chestnuts, sauté while stirring until the rice is translucent. Pour in the water, bring to the boil. Reduce the heat, season with salt, cover and simmer over a medium heat, stirring occasionally, for approx. 20 mins. until all the liquid has been absorbed.

To serve

Mix the pomegranate seeds into the pilaf, plate up. Garnish with dill.

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