Kuwaiti-style Chestnut and Rice Soup

Ingredients

In this Kuwaiti adaptation of the Italian Zuppa di riso e castagne, we incorporate traditional Kuwaiti spices and flavors to enhance the dish. The addition of saffron adds a luxurious touch and a vibrant color to the soup. We also adjust the cooking techniques to suit Kuwaiti cuisine, ensuring a perfect blend of Italian and Kuwaiti culinary traditions. We alse have the original recipe for Zuppa di riso e castagne, so you can check it out.

• 1 cup (200g) chestnuts, peeled and cooked 1 cup (200g) chestnuts, peeled and cooked
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, and saffron threads to the pot. Stir well to combine and allow the spices to release their flavors.
3. 3.
   Add the cooked chestnuts and rice to the pot, and stir to coat them with the spices.
4. 4.
   Pour in the chicken or vegetable broth, and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the rice is cooked and tender.
5. 5.
   Once the soup is ready, remove it from the heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and reheat gently if needed. Adjust the seasoning if necessary.
7. 7.
   Serve the Kuwaiti-style Chestnut and Rice Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chestnuts — Make sure to peel and cook the chestnuts before adding them to the soup. You can either roast them in the oven or boil them until tender. Remove the outer shell and inner skin before using.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cream to the soup before serving.
• If you prefer a spicier flavor, you can add a pinch of chili powder or cayenne pepper to the soup.
• Garnish the soup with a drizzle of olive oil and a sprinkle of toasted pine nuts for an extra touch of flavor and crunch.
• Serve the soup with warm crusty bread or traditional Kuwaiti flatbread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Kuwaiti-style Chestnut and Rice Soup hot in individual bowls. Garnish each bowl with a sprig of fresh cilantro for a pop of color and freshness. Accompany the soup with warm bread or flatbread for a satisfying and comforting meal.

Presentation advice

To enhance the presentation of the soup, drizzle a swirl of olive oil on top of each serving. You can also sprinkle some saffron threads or chopped fresh cilantro as a final touch. Serve the soup in beautiful ceramic bowls or soup tureens to create an inviting and visually appealing presentation.