Nohutlu Pilav with Fragrant Spices

Ingredients

• 1 cup (200g) dried chickpeas, soaked overnight 1 cup (200g) dried chickpeas, soaked overnight
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 68g, 3g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas. Set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the soaked chickpeas to the pot and cook for a few minutes, stirring occasionally.
4. 4.
   Stir in the ground cumin, paprika, and ground cinnamon. Cook for another minute to toast the spices and release their flavors.
5. 5.
   Add the rice to the pot and stir well to coat it with the spices and oil.
6. 6.
   Pour in the vegetable broth and season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
8. 8.
   Fluff the pilav with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chickpeas — Make sure to soak the dried chickpeas overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For added flavor, you can sauté the rice with the spices before adding the broth.
• If you prefer a more aromatic pilav, toast the cumin seeds and grind them fresh before using.
• Serve the Nohutlu Pilav with a dollop of yogurt on the side for a creamy and tangy contrast.
• Leftover pilav can be refrigerated and enjoyed the next day. Simply reheat it in a pan with a splash of water to restore its moisture.
• Customize the dish by adding cooked vegetables such as peas, carrots, or bell peppers for extra color and nutrition.

Serving advice

Nohutlu Pilav can be served as a main course accompanied by a fresh salad or as a side dish to complement grilled meats or roasted vegetables. It pairs well with a squeeze of lemon juice for a refreshing touch.

Presentation advice

To elevate the presentation of Nohutlu Pilav, garnish it with a sprinkle of paprika and a few whole chickpeas. Serve it in a decorative platter or individual bowls for an appealing visual impact.