Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
İstanbul style
Last updated:
Last updated:
Chickpea Rice
Nohutlu pilav
Buttery rice with tender chickpeas, inspired by Istanbul’s street-side pilaf carts. This version uses cooked chickpeas and water, with no chicken topping.
- Prep
- 5 min
- Cook
- 20 min
- Rest
- 30 min
- Total
- 55 min
- Servings
- 6
Ingredients
Method
Rinse the rice and soak it in warm salted water for 20 minutes. Drain well.
Melt the butter with the sunflower oil in a pilaf pot. Add the drained rice and stir gently until the grains are coated and lightly toasted.
Add the hot water, cooked chickpeas and table salt to taste. Bring to a boil, then cover and reduce the heat. Cook until the water is absorbed and the rice is tender.
Remove from the heat. Put a clean paper towel beneath the lid and rest for 10 minutes. Fluff gently and serve hot.
Cooking guidance
Start with cooked chickpeas; dry chickpeas are not a direct substitute.
Drain the soaked rice well and keep the lid closed while it cooks. The cooking allowance includes toasting and simmering.
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