3 tbsp olive oil
3 tbsp unsalted butter
1 cup finely-chopped dry onion
½ kg minced pork or chicken
½ cup dry white wine
2 cups Parboiled rice
1 cup boiled or frozen chestnuts
2/3 cup raisins
4-5 finely-chopped dry figs
4-5 finely-chopped dry apricots
½ cup roasted pistachios or pine seeds
½ tsp cinnamon
1 level tsp cumin
½ level tsp black pepper
1 tap table salt
4 cups hot water
½ cup finely-chopped parsley
Prepare the filling: In a pot, place the olive oil and butter. When the butter melts sauté the onion. Then, add the minced meat and sauté for 7-8 minutes or until it becomes white. Stir and deglaze with the wine. When the alcohol evaporates, add the rice, chestnuts, raisins, figs, apricots, pistachios or pine seeds, cinnamon, cumin, black pepper and salt. Stir and add the water.
Reduce the heat, cover the pot and cook for about 15 minutes or until the rice softens and absorbs all the water. Stir while sprinkling parsley and serve.
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