One of Anatolia’s hearty home-style pilafs, this dish is made by simmering chickpeas soaked overnight with cubed beef, then adding rice. It stays flavorful as it cools and can be packed in a lunchbox or served as a filling breakfast.
Soak the dried chickpeas in plenty of water overnight, then drain them.
Cook the cubed beef and onion in butter for 15 minutes, until their color changes.
Add the soaked chickpeas and hot water. Cover and cook for 60 minutes, until the chickpeas and beef are tender.
Add the rinsed rice, salt, and black pepper. Cook over low heat for 15 minutes, until the liquid is absorbed.
Remove from the heat, place a paper towel over the pot, cover with the lid, and let the pilaf rest for 10 minutes.
If you cook the chickpeas without soaking them overnight, they will take much longer to cook and may not soften at the same time as the pilaf. Do not skip this step. Allergen: dairy (butter).
Kışın hafta sonu büyük bir tencerede pişirip iki gün üst üste beslenme çantama koydum, ısıtmadan bile soğuk yenince gayet lezzetliydi.
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