Vegan pilaf
4 servings
60 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Soak the chickpeas beforehand and boil until cooked. Rinse the rice and soak for at least an hour.
- Chickpeas: 1 glass
- Brown rice: 2 glasss
2
Cut the carrot into sticks, the onion into medium cubes. Pour boiling water over the dried apricots (do not soak). Separate the garlic into cloves without peeling.
- Carrot: 2 pieces
- Onion: 1 head
- Dried apricots: 100 g
- Garlic: 1 head
3
In a cast iron or thick-walled pot, heat 2 tablespoons of oil. Add the carrot to the hot oil and fry for 2-3 minutes over high heat. Add the onion and fry until golden.
- Vegetable oil: 2 tablespoons
- Carrot: 2 pieces
- Onion: 1 head
4
Transfer the chickpeas, add spices, mix well and heat the chickpeas thoroughly - they should be hot. Top with dried apricots and garlic cloves.
- Chickpeas: 1 glass
- Pilaf seasoning: 2 tablespoons
- Dried apricots: 100 g
- Garlic: 1 head
5
Cover with rice, level and compact it. Pour boiling water 2 cm above the rice level, cover with a lid and cook on medium heat for about 20 minutes. The pilaf is ready when all the water is absorbed by the rice. Stir and serve.
- Brown rice: 2 glasss
- Water: 700 ml
