A hearty Turkish home-cooking classic, chickpea pilaf combines cooked chickpeas with rice sautéed in butter, then steams them in chicken stock. Simple and filling, it can be prepared even late at night.
Soak the rinsed rice in lukewarm water for 20 minutes, then drain.
Melt the butter and sauté the drained rice and cooked chickpeas, stirring, for 5 minutes.
Add the chicken stock and salt. Once it boils, cover and cook over low heat for 18 minutes.
Remove the pot from the heat, place a paper towel over the rice, and let it rest for 12 minutes. Fluff and serve.
Soak the rice in lukewarm water for at least 20 minutes before cooking for firmer grains. Contains dairy (butter).
Tavuk suyu yerine sebze suyu kullansam pişirme süresi değişir mi? 18 dakikalık demlemeden sonra dibi hafif tutmuştu, belki ocağı biraz daha kısmalıyım, tenceremin tabanı ince olabilir.
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