A hearty chickpea rice pilaf with fluffy grains of rice cooked in butter. A beloved restaurant classic, it can be served as a side with chicken or meat or enjoyed on its own.
Rinse the rice in lukewarm water until the water runs clear, then drain. This removes excess starch and helps keep the grains separate.
Melt the butter in a pot, then add the cooked chickpeas and drained rice. Sauté for a few minutes until the grains absorb the fat and turn translucent.
Add the hot water and salt and stir. Once it comes to a boil, reduce the heat to low, cover, and cook until the water is absorbed.
Turn off the heat, cover the pot with a clean cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork and serve.
Important: Rinsing and resting the rice helps keep the grains separate. Contains gluten and dairy. If using dried chickpeas, soak them overnight and boil until tender; using cooked chickpeas shortens the preparation time. Refrigerate leftovers for a few days and reheat with a splash of water. Allergen: Based on the ingredient list, this dish contains milk and dairy. Check packaged product labels for other allergens.
Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı. Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım.
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