Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 cup shelled pistachios
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, bring 2 cups of water to a boil. Drain the rice and add it to the pot. Stir and bring to a boil. Reduce the heat to low, cover the pot, and cook for 20 minutes.
3. In a skillet, heat the vegetable oil over medium heat. Add the sliced onion and cook until golden brown, stirring occasionally. Add the minced garlic and cook for 1 minute.
4. Add the chickpeas, cumin, coriander, cardamom, cinnamon, and salt to the skillet. Stir and cook for 5 minutes.
5. Add the chickpea mixture to the pot with the rice. Stir gently to combine. Cover the pot and cook for an additional 10 minutes.
6. In a small skillet, toast the pistachios over medium heat until lightly browned, stirring occasionally.
7. Serve the Kabuli Palaw with the toasted pistachios on top.
Time:
Preparation time: 40 minutes
Cooking time: 35 minutes
5. Temperature:
Cook rice on low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 67g
Protein: 12g
Sodium: 600mg
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Chickpeas can be substituted with any type of beans.
- Shelled pistachios can be substituted with any type of nuts.
Variations:
- Add raisins or dried apricots to the chickpea mixture for a sweet and savory flavor.
- Add cooked lamb or beef to the chickpea mixture for a meaty version of the dish.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Be sure to stir the rice gently to avoid breaking the grains.
- Toasting the pistachios adds extra flavor and crunch to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kabuli Palaw in a large serving dish with the toasted pistachios sprinkled on top.
Garnishes:
Fresh cilantro or parsley can be used as a garnish.
Pairings:
This dish pairs well with cucumber salad or roasted vegetables.
Suggested side dishes:
Naan bread or pita bread can be served on the side.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir gently.
- If the rice is too wet, remove the lid and cook for an additional 5 minutes.
Food safety advice:
Be sure to cook the rice and chickpea mixture to an internal temperature of 165°F to ensure food safety.
Food history:
Kabuli Palaw is a traditional Afghan rice dish that is typically served with meat and vegetables.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the chickpeas and spices, with a crunchy texture from the toasted pistachios.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Afghan