Chestnut and sage pilaf from Black Sea: Dispatches and Recipes, Through Darkness and Light (page 184) by Caroline Eden

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Notes about this recipe

  • dangtangy on December 03, 2023

    Did all the frying and then put it in the rice cooker. It worked well. The sage was a lovely savoury note in it

  • TrishaCP on February 16, 2020

    This was a lovely tasting pilaf, especially with the chestnuts popping up throughout to add a bit of sweetness and creaminess. Served with salmon.

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