Step 1

Soak the currants in warm water for about 15 minutes. Then drain and set aside.

Step 2

Heat the butter and the olive oil in a heavy, medium size pan over a medium heat. Stir in the onion and cook for about 4-5 minutes, until softened.

Step 3

Add the pine nuts and stir; as they begin to turn golden, stir in the currants, chopped cooked chestnuts, cinnamon and the rinsed rice, combine well for a minute. Season with salt and ground black pepper. Pour in the hot water and bring to the boil. Then lower the heat, cover the pan and simmer gently for 15 minutes or until all the liquid have been absorbed. Turn off the heat; cover the pan with a clean kitchen towel and place the lid back on tightly. Leave to steam for 10 minutes.

Step 4

Just before serving, stir in the chopped parsley and dill and combine gently. Serve with wedges of lemon by the side, Turkish pickled vegetables, Tursu or a zingy Shepherds salad.

Step 5

Afiyet Olsun.