Chestnut Pilaf

Cut the meat into large pieces.

Put the fats in the pot, when melted, grate the garlic and add the meat and fry well.

When the meat releases its juices and absorbs them, add finely chopped onions and fry again. Add the spices.

Add 1 cup of hot water and cook (in a pot for 30 minutes, in a steel pot for about 50 minutes). Turn off the heat when the meat is cooked.

For the pilaf, score the top of the chestnuts and place them in the oven, bake for 20 minutes, then add a little water and bake for 10 more minutes. Let cool and peel.

Cut the carrots and onions into large cubes.

Put the fats in the pilaf pot, then fry the onions, carrots, and add the rice in order.

Add half of the chestnuts and the spices to this mixture.

Finally, mix in the meat broth and pour it over the pilaf, leave it to cook over low heat.

Let the pilaf rest for 15 minutes when it is cooked.

Turn it upside down onto a large serving plate, arrange the meat around it.

On the very top, fry the remaining chestnuts with 1 tablespoon of granulated sugar and a little butter, pour over the pilaf and serve.