Inspired by dinner tables in Southeastern Anatolia, this pilaf is made by cooking rice and chickpeas in a tomato paste base toasted with plenty of Turkish red pepper flakes and cumin. It is easy to scale up in a large pot for a crowd.
Melt the butter and sauté the onion until softened. Add the tomato paste, Turkish red pepper flakes, and cumin, then cook for 10 more minutes.
Add the rice and toast, stirring, for 5 minutes, until the grains absorb the oil.
Add the cooked chickpeas, hot water, and salt. Cover and cook over low heat for 20 minutes, until the rice has absorbed the water.
Turn off the heat and let the pilaf rest, covered, for 15 minutes. Fluff it gently with a fork and serve.
After removing the pilaf from the heat, let it rest without opening the lid; otherwise, steam escapes and the rice grains may stick together. Covering the pot with a clean cloth under the lid also helps. Allergen information: Contains dairy.
Pul biberi tarifte önerildiği gibi tereyağında kavurunca rengi gerçekten çok daha canlı çıktı, kokusu mutfağa hemen yayıldı. 15 dakikalık dinlendirmeyi atlamadım ve taneler birbirinden güzelce ayrıldı.
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