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Pilaf with chickpeas

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Number of servings: 6Cooking time: 2 hDifficulty: MediumMeal: Lunch

Pilaf with chickpeas is a dish that brings together a rich combination of flavors and aromas on one plate. Chickpeas add a nutty note and make the meal more filling, appealing to both gourmets and those who eat healthily. Soaking the chickpeas overnight cuts cooking time in half and makes the process easier. The combination of rice and legumes creates a complete protein balance.


Variations

  1. Vegetarian version: replace meat with chickpeas (400 g).
  2. Meat version: use lamb or beef instead of pork.
  3. Fasting version: cook in vegetable oil without meat.


Secrets of tenderness and flavor

  1. Soak chickpeas for at least 8 hours in cold water.
  2. Add chickpeas together with the meat so they soften completely.
  3. Rinse rice 5–7 times until the water runs clear.


Ingredient tips

  1. Use long-grain rice that doesn’t overcook.
  2. Choose chickpeas that are clean and evenly beige.
  3. Cumin and barberry give pilaf its authentic taste.


Cooking nuances

  1. Do not stir the pilaf while cooking — just level the top.
  2. Reduce heat to minimum after boiling.

Let the pilaf rest under the lid for 15–20 minutes.

Ingredients for the recipe

Legurme Long Grain Rice 1kg
109.00

Legurme Long Grain Rice 1kg

1 kg

Ingredients

Legurme Long Grain Rice 1kg

500 g

Aromix Dried Chickpeas 450g

200 g

Chilled Beef Chuck

400 g

Carrot

300 g

Onion

200 g

Garlic

1 pcs

Oliyar Refined Sunflower Oil 1l

150 ml

Kamis Cumin 15g

1 tsp

Banka Speсiy Red Barbaris 90g

2 tsp

Moriachka Iodized Sea Salt 450g

2 tsp

Eco Ground Black Pepper

0,5 tsp

Akvile Natural Mineral Water 1.5l

700 ml

Preparation steps

01

Soak chickpeas in cold water for 8–10 hours, then rinse.

02

Heat oil and fry the meat until golden brown.

03

Add chopped onions, cook 5 minutes, then add carrots for 7–10 minutes.

04

Add chickpeas, cover with water 2 cm above the level, salt, and cook for 40 minutes.

05

Spread rinsed rice evenly on top, pour boiling water 1.5 cm above the rice.

06

Add remaining cumin, barberry, and a whole garlic head. Simmer for 25 minutes.

07

Turn off the heat and let the pilaf rest covered for 20 minutes.

Where to order ingredients

Select the required ingredients in one of the stores

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