Ingredients with Measurements:
- 1 cup basmati rice
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 tablespoons olive oil
- 2 cups water
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Large pot with lid
- Wooden spoon
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and spices (cumin, coriander, and turmeric) and stir for 1-2 minutes until fragrant.
4. Add the drained chickpeas and stir to combine with the onion and spice mixture.
5. Add the rinsed rice to the pot and stir to coat with the onion and chickpea mixture.
6. Add 2 cups of water and season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Let the rice simmer for 18-20 minutes until the water has been absorbed and the rice is tender.
9. Remove the pot from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
10. Garnish with fresh parsley or cilantro and serve.
Preparation time: 10 minutes
Cooking time: 25 minutes
Medium heat for sautéing, low heat for simmering
This recipe serves 4 people.
Calories per serving: 270
Substitutions for ingredients:
- You can use any type of canned beans instead of chickpeas.
- You can use vegetable broth instead of water for added flavor.
- Add diced carrots or bell peppers for extra vegetables.
- Add raisins or dried cranberries for a sweet and savory twist.
- Add a pinch of saffron for a more luxurious flavor.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice sit for a few minutes after cooking to allow the flavors to meld together.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the pilaf in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Serve the pilaf in a large serving bowl and garnish with fresh herbs.
Fresh parsley or cilantro
This dish pairs well with grilled chicken or lamb.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
- If the rice is still undercooked after simmering for 20 minutes, add a splash of water and continue cooking until tender.
- If the rice is too dry, add a splash of water or broth and stir to combine.
Food safety advice:
- Make sure to rinse the rice thoroughly to remove any impurities.
- Store leftovers in the refrigerator within 2 hours of cooking.
Bamiyeh Pilaf is a traditional Persian dish that is typically served as a side dish or main course.
This dish has a warm and savory flavor with hints of cumin and coriander.
Serve the pilaf with a side of grilled chicken or lamb for a complete meal.
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