Pilaf with Turkish peas
4 servings
40 minutes
Pilaf with Turkish chickpeas is a fragrant and nutritious dish that combines Eastern and European traditions. Its base is tender basmati rice infused with the flavors of spices—cumin, coriander, and turmeric—giving the pilaf a warm golden hue. Carrots add a slight sweetness, while chickpeas provide a nutty flavor and dense texture, making the dish hearty and rich in protein. Serving it with almond flakes adds elegance and crunchiness. Historically, chickpeas were used in Eastern cuisine as a source of energy and health; in this pilaf, they impart a unique taste and richness. This dish is perfect for both everyday meals and festive dinners, offering a cozy and rich flavor of Eastern spices in every spoonful.
1
Heat oil in a heavy-bottomed pot (ghee can be used instead of vegetable oil).
- Deodorized refined vegetable oil: 3 tablespoons
2
Fry the grated carrot and spices.
- Carrot: 3 pieces
- Sweet paprika: to taste
- Asafoetida: pinch
- Coriander seeds: to taste
- Cumin seeds (jeera): to taste
- Turmeric: to taste
3
Then add rice and fry it as well.
- Basmati rice: 300 g
4
Pour in the broth (you can use water instead of broth), add salt.
- Vegetable broth: 700 ml
- Salt: to taste
5
Bring to a boil and simmer covered on low heat for about 15-20 minutes.
6
Add the pre-cooked chickpeas 5 minutes before the cooking ends.
- Chickpeas: 200 g
7
When serving, sprinkle with almond flakes (if there are no almond flakes, you can use cashew flakes or skip them altogether).
- Almond flakes: 25 g