Nohutlu Pilav — Turkish Rice with Chickpeas

Saved Aegean Delight recipe by Gonul. Approximate US cup conversions: rice 185 g/cup, cooked chickpeas 164 g/cup, liquid 240 ml/cup. Baldo is preferred; arborio is an alternative.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse rice until water runs nearly clear. Soak in salted water for at least 20 minutes, rinse again and drain.

Step 2

Heat oil and plant-based butter in a wide pot. Add drained rice and stir-fry for a few minutes until mostly translucent.

Step 3

Add boiling stock (or hot water mixed thoroughly with bouillon), the optional salt and chickpeas. Cover and cook over medium heat until multiple air pockets appear. Reduce heat to low and cook covered until liquid is absorbed and rice tender, usually 30–40 minutes.

Step 4

Remove from heat, cover with a clean dish or paper towel and replace the lid. Rest at least 10 minutes. Serve hot as a main or side, optionally with ayran.