Hearty chickpea rice pilaf where boiled chickpeas meet rice cooked grain by grain with butter. A beloved classic of restaurants, this pilaf is served alongside chicken or meat, or on its own as a main dish.
Rinse the rice in lukewarm water until the water runs clear, then drain. This step removes the starch and keeps the rice grains separate.
Melt the butter in a pot and add the boiled chickpeas and drained rice. Sauté for a few minutes until the grains are coated in butter and turn translucent.
Add the hot water and salt and stir; once it comes to a boil, reduce the heat, cover with a lid, and cook until the liquid is absorbed.
Turn off the heat, cover the lid with a clean cloth, and let it steam for 10 minutes. Fluff with a fork and serve.
Important: Getting fluffy, separate rice grains depends on washing and letting the rice steep. Contains gluten and dairy. If using dried chickpeas, soak overnight and boil; using pre-cooked chickpeas shortens the time. Keeps in the fridge for a few days; sprinkle with water and reheat.
The ratio of rice to water is one measure of rice to one and a half measures of hot water. Toasting the chickpeas together with the rice lets their flavors meld.
Admin DadaGastro · verified in test kitchenÖlçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı. Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım.
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