Begin by soaking the currants in warm water for about 15 minutes. Once softened, drain them and set them aside.

In a medium-sized, heavy-duty pan, heat the olive oil and butter over a medium flame. Add the chopped onion and sauté for 4-5 minutes, or until the onion becomes tender and translucent.

Once the onion is softened, add the pine nuts to the pan and stir continuously. Let the pine nuts toast slightly until they turn a golden brown. Next, incorporate the currants, chestnuts, ground cinnamon, and rinsed rice. Mix everything well and cook for another minute, allowing the ingredients to meld together. Season generously with salt and freshly ground black pepper.

Pour in the hot water, bring the mixture to a boil, and then reduce the heat. Cover the pan with a lid and allow the rice to simmer gently for 15 minutes, or until all the water is absorbed and the rice is tender.

After cooking, remove the pan from the heat, place a clean kitchen towel over the top of the pan, and cover it with the lid. Let it steam for an additional 10 minutes to fully fluff up the rice.

Before serving, stir in the finely chopped parsley and dill, ensuring the flavors are evenly distributed. Serve the rice pilaf with wedges of lemon on the side, along with Turkish pickled vegetables (Tursu) or a vibrant Shepherd’s salad for a refreshing contrast.