The chestnuts are not cooked with the bulgur; they are boiled and peeled, then folded into the pilaf at the end. Long cooking would break them down and make the pilaf floury. Their sweetness balances bulgur’s earthy flavor. This winter side dish is served with grilled meat or roasted chicken.
Score the rounded side of the chestnuts with a knife. Cover them with plenty of water, bring to a boil, and cook for 20–25 minutes, until the inner skin loosens.
Take the chestnuts out of the water one at a time. While still hot, peel off both the shells and inner skins, then break them into large pieces.
Melt the butter in a pot and cook the finely chopped onion for 5 minutes, until softened.
Add the bulgur and stir for 2 minutes, until the grains are coated with butter.
Add the hot water, salt, and black pepper. Use one measure of pilaf bulgur for every two measures of water by volume. Once it boils, reduce the heat, cover, and cook for 12–15 minutes, until the water is absorbed.
Spread the chestnut pieces over the pilaf, gently fold them in with a fork, and remove the pot from the heat.
Score the rounded side of each chestnut with a knife before boiling, then peel them while hot. As they cool, the inner skin sticks to the chestnut and becomes difficult to remove.
Kestaneyi en sona, pilav demlendikten sonra karıştırdım. Bulgurla birlikte pişince tamamen dağılıyordu. İri parçaları elle kırıp kattım, bıçakla kesince kenarları keskin kalıyor ve pilavın içinde yabancı duruyor.
Doğru yapmışsınız. Kestane pilavın içinde tane durursa hem görüntü hem doku kazanıyor, bu yüzden adım sona konuldu.
Kestaneyi haşladıktan sonra sıcakken soymak gerekiyor, soğuyunca zarı ete yapışıyor ve elinizde dağılıyor. Hepsini birden çıkarmayın, suda bırakıp birer birer alın; kabın dışında bekleyen kestane iki dakikada soğuyor.
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