Contents

• 250-300 gr chestnut
• 2 cups of rice
• 2 handfuls of raw almonds (60 g)
• 2 handfuls of dried white mulberries
• 3 soups of nut butter
• 2 tablespoons of butter
• 1 teaspoon of cinnamon
• 1.5 teaspoons of allspice
• 2 cloves
• 1 wipe tablespoon of turmeric
• 1 teaspoon salt
• 10-12 sprigs of dill

• Scratch 250 grams of chestnuts across. When making the scratch, be sure to cut deep and make sure to cut the furry membrane as well.
• Put enough water to cover the chestnuts and leave for two hours. This way, the skin will swell and they will peel more easily when cooked.
• Put hot water in the pan and add the chestnuts. Stew for 4-5 minutes. If you cannot keep the chestnuts in water two hours beforehand, extend the boiling time for 10-15 minutes.
• Then drain the water, dry it with a kitchen cloth and place it in the pan and arrange the cuts of the chestnuts up. Cover the lid and heat the chestnuts on high heat for a minute. Thus, with the moisture inside the chestnuts, the pulp will be better separated from the shell.
• After a minute, remove the chestnuts while they are still hot.
• Wash 2 cups of rice and soak in warm water for half an hour.
• Put 2 handfuls of raw almonds in a pot and boil for 5-6 minutes. After it cools down on its own, start peeling the almonds and cut them sideways in half.
• Put 3 tablespoons of hazelnut oil in the rice cooker. When the oil is warm, add the almonds and start roasting.
• Cut the large chestnuts into a few pieces and leave the others whole, and when the almonds begin to change color, add to the pan and fry.
• Filter the pre-soaked rice and add it to the pot. Add 2 tablespoons of butter with the rice and fry.
• Add 1 teaspoon of cinnamon, 1.5 teaspoons of powdered allspice, 2 cloves, 1 wiped tablespoon of turmeric and 2 handfuls of white mulberry to add flavor to the rice.
• Finally, add 3.5-4 cups of boiling water and 1 teaspoon of salt, cover the pot and cook for about ten minutes on low heat.
• When the rice starts to absorb the water, chop 10-12 branches of dill and add it to the pot.
• After the rice is cooked, cover it with a kitchen cloth and infuse it aside.
• When you put your New Year’s rice with chestnuts on the plate you will serve and line your hot red chickens on it, your meal that will cheer your New Year’s table is at your disposal.