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Festive filling with chestnuts and lountza by Athena Loizidou

  • NAVA Preparation time20’
  • NAVA Cooking time20’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

1 tablespoon olive oil

1 tablespoon chopped onion

1 teaspoon fresh grated ginger

200 gr. basmati rice

500 gr. water

1 cube of vegetable broth

1 teaspoon all spice

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon of nutmeg

1 teaspoon saffron

1 teaspoon salt

1/2 teaspoon pepper

100 gr. - 1 package of wine lountza, cut into pieces

80 gr. dried grapes

50 gr. dried apricots, cut into 4

50 gr. chestnuts roasted, peeled and cut into four

40 gr. peanuts from Aegina 

Recipe Directions

1. Heat the olive oil in a saucepan and fry the onion and ginger until the onion softens and the ginger smells.

2. Add the rice and stir until the ingredients are combined. Pour the water with the broth, the all spice, the cinnamon, the cloves, the nutmeg, the saffron, the salt, the pepper, the lountza in the pot and mix.

3. Bring the water to a boil and lower the heat completely.

4. Stir in the raisins and apricots. Close the pot and simmer for 20 minutes.

5. Before serving, mix the chestnuts and pistachios of Aegina with a fork.

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