Bulgur Pilaf with Chestnuts

Bulgur Pilaf with Chestnut, one of the Mevlevi dishes, is an important meal in Konya cuisine.

Ingredients

• 10-15 chestnuts

• 2 tablespoons currants

• 2 cups bulgur

• 3 cups broth

• 200 g clarified butter

• 1 teaspoon of cinnamon

• 1 teaspoon of salt

Preparation 

Score the chestnuts with a knife and roast them over the fire until their shells begin to separate. After peeling, cut it into two or three pieces. Crush the grapes in your palms, clean their stems and wash them. Put bulgur, chestnuts and currants in the pot. Salt the broth and boil. Add bulgur on top and cover it. Cook for three minutes on high heat, five minutes on medium heat, and then on low heat until the bulgur absorbs its water and becomes tender. Heat the oil in the pan and pour it over the bulgur pilaf. Sprinkle cinnamon on it and let it brew on very low heat for twenty minutes. Put it on a plate and serve with chicken cutlets and yoghurt.