At mevlit ceremonies and charity meals, this pilaf is cooked in a large cauldron for a crowd. Lamb and chickpeas are softened separately, and the rice is added last to the lamb’s cooking liquid. This order matters: if the meat cooks with the rice, it will still be tough by the time the rice falls apart. The liquid is measured by volume: one measure of rice to one and a half measures of hot lamb broth.
Bring the soaked chickpeas to a boil in plenty of water and skim off the foam. Reduce the heat and cook for 45–50 minutes, until a chickpea can be mashed between your fingers. Drain.
Melt half the butter in a large pot and sauté the diced lamb until it releases and reabsorbs its liquid. Add the finely chopped onion and cook for 5 minutes.
Add 1.5 liters of hot water, salt, and black pepper and bring to a boil. Cover and simmer over low heat for 40–45 minutes, until the meat separates easily with a fork. Strain the meat and measure the broth.
Melt the remaining butter in a separate pot and sauté the drained rice for 3 minutes. Add 1,050 ml hot lamb broth and salt; measure by volume, using one measure of rice to one and a half measures of liquid. Once it boils, cover and cook over low heat for 12–15 minutes, until the liquid is absorbed.
Fluff the rested pilaf with a fork, stir in the boiled chickpeas, and spread the lamb over the top to serve.
Soak the dried chickpeas in cold water overnight, for 8–12 hours, then discard the soaking water. Soak the rice in lukewarm salted water for 20 minutes, then rinse it. After cooking, let the pilaf rest for 15 minutes with a towel under the lid. Allergens: contains dairy (butter); check packaged ingredient labels for other allergens.
Kalabalık için iki katını yaptım, tencere büyüdükçe su oranını aynı tutmak yetmedi, biraz azalttım ve pilav tane tane çıktı.
Nohudu ayrı haşlayıp sona eklemek lazım, pirinçle birlikte koyduğum denemede nohut diri, pilav dağınık oldu. Nohudu da bir gece ıslattım; ıslatmadan haşlayınca kabukları soyulup pilavın içinde yüzdü.
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