Ingredients
1 cup (250ml) medium pligouri
2 cups of vegetable or chicken stock (or water with a bouillon cube)
1 medium sized onion, diced well
1/2 cup of roasted chestnuts, peeled & cut in half (approx. 12 chestnuts)
1/4 cup of pine nuts
1 small handful of golden raisins (sultanas)
1 tablespoon of butter
1 tablespoon Greek extra virgin olive oil
1 tablespoon petimezi (Greek grape must syrup) or Greek thyme honey
1/2 cup of chopped mushrooms
1 tsp. (5 ml.) of ground cumin
Salt and pepper to taste
Method
1. In a medium sized saucepan, saute the diced onion in the butter and olive oil over a medium heat until soft
2.Add the mushrooms, raisins and pine nuts to the pan and continue to saute for another 2 minutes, stirring regularly
3.Add the stock, cumin, salt and pepper to taste to the pan; turn the heat up to medium high and bring to a boil, then add the pligouri to the pan along with the petimezi and cook it while stirring well for about 3 minutes or so
4. Add the halved chestnuts to the pan, stir it well, then cover the pan with its lid and lower the heat to medium low; allow it to simmer for 20 minutes or so, until all the liquid is absorbed
5. Uncover the pan, give the pligouri a good mixing from the bottom and sides, and cover the pan with a tea or paper towel before replacing the lid (I do this to eliminate any steam water build up in the lid from running back into the pan when we uncover it for serving)
6. Remove from heat and set aside for 10 minutes
7. Garnish with sesame seeds, both black and raw