Tuesday, October 16, 2007

Sultan's Chickpea Pilaff

Rice is eaten frequently in Turkey. But it's rarely served as just plain rice; it's almost always combined and cooked with other ingredients, such as meats, organ meats, vegetables, and other legumes or pulses. Here's a common and wonderful pilaf from Turkish Cooking: Classic traditions, Fresh ingredients, Authentic flavours, Aromatic recipes by Ghillie Basan that combines rice and chickpeas.

There is a story that Mahmut Pasha, the Grand Vizier of Mehmet the Conqueror, used to invite his ministers to lunch every Friday, when he would serve a special mound of rice and chickpea pilaff at the end of the meal. As each minister dipped into the rice with his spoon, solid gold balls the same size as the chickpeas would be revealed, bringing good fortune to those who managed to get one on their spoon. A classic buttery pilaff, fit for a sultan, this dish is a perfect accompaniment to almost any meat or fish dish.


  • 50 g / 2 0z / 1/3 cup dried chickpeas, soaked in cold water overnight
  • 30 ml / 2 tbsp butter
  • 15 ml / 1 tbsp olive or sunflower oil
  • 1 onion, chopped
  • 225 g / 8 oz / generous 1 cup long grain brown rice, well rinsed and drained (and preferably soaked overnight in water and whey)
  • 600 ml / 1 pint / 2 1/2 cups water or chicken stock
  • sea salt and ground black pepper

Serves 4


1) Drain the chickpeas, tip them into a pan and fill the pan with plenty of cold water. Bring to the boil and boil for 1 minute, then lower the heat and partially cover the pan. Simmer the chickpeas for about 45 minutes, or until tender. Drain, rinse well under cold running water and remove any loose skins.

2)Melt the butter with the oil in a heavy pan, stir in the onion and cook until it softens. Add the rice and chickpeas and cover with the water of stock. Season with salt and pepper and bring to the boil. Lower the heat, partially cover the pan and simmer for 10-12 minutes, until almost all of the water has been absorbed.

3) Turn off the heat, cover the pan with a dish towel and put the lid tightly on top. Leave the rice to steam for 10 minutes, then fluff up with a fork before serving.

Per Portion:
Energy 328 kcal / 1368 kJ; Protein 7.1 g; Carbohydrate 52.3 g, of which sugars 1.2 g; Fat 9.9 g, of which saturates 4.4 g; Cholesterol 16 mg; Calcium 36 mg; Fibre 1.6 g; Sodium 51 mg

No comments:

Related Posts Plugin for WordPress, Blogger...