Nohutlu Pilav
(Pilaf with Chickpeas) Recipe

Origin: Turkey      Period: Traditional

Ingredients

180g cooked chickpeas, drained (tinned is fine)
120g long-grain rice, rinsed and drained
1 small onion, finely chopped
2 tbsp butter
300ml chicken, lamb or beef stock
1 tsp salt
generous pinch of freshly-ground black pepper

Nohutlu Pilav
(Pilaf with Chickpeas) Preparation:

Method:

Melt the butter in a pan over medium heat then add the onion and fry until just softened (about 5 minutes). Add the rice and fry for about 3 minutes, stirring frequently, or until the grains are evenly coated with the butter.

Now pour in the chicken stock and season with the salt and black pepper. Reduce the heat to low and continue cooking for about 20 minutes, or until the rice is almost tender. Add the chickpeas about 5 minutes before the rice is done and allow them to heat through. Continue cooking until all the liquid has been absorbed then cover the pan and allow the pilaf to stand for 5 minutes before serving.

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