I did not have any inkling about Iranian cuisine until i bought those fresh chickpeas home. That s how my scouring started. I had beans in hand. Well chickpeas are beans to me. Those in disagreement please bear with me. I dont beg to differ. I dint know what to do with those cute little button things i had with me. When i started shelling them, they looked like miniature green brains. I know its a gross thought but that s what came to my mind when i saw them. I scoured the internet for recipes with fresh chickpeas. All i got was hummus, hummus, more hummus. I mean who eats that much hummus anyway? Now, hummus lovers, i dint mean to be rude or anything but you cant make good hummus without good tahini and i dint have that. So i just decided to make pulao.But what else goes in with fresh chickpeas? Read along to know.
Prep Time: Under 30 mins including soaking time for the rice
Cook Time: Under 30 mins
Source: Adapted from www.chefinyou.com
Serves 2
What you need?
Fresh chickpeas 1 cup
Basmati rice 1 cup soaked in 2 cups water for 20 mins
Mixed Herbs like basil, parsley, fenugreek leaves, thyme and mint. 1/2 cup
Spring onions 3 to 4 stalks chopped finely
Salt to taste
Butter 1 tbsp or oil 1 tbsp
How to make it?
Heat a pan. Add the butter.
Once melted, add the spring onions and saute till they are light brown.
Drain the water from the rice and saute with the onions till aromatic.
Now, add the chickpeas and saute for a min.
Next, add 2 cups of water and salt and mix well.
Transfer this to an electric rice cooker or a pressure cooker and cook till rice is soft and cooked. Takes about 2 whistles in the pressure cooker.
Once done, add the mixed herbs and combine gently taking care not to break the rice.
Serve hot with any spicy curry or enjoy it withMixed Veggie Manchurian
Off this goes to Royal Feast Biriyani , Cooking With Seeds- Chickpeas Hosted by Sukanya for Priya, Radhika s Lets Cook Rice and New U by Vardhini
Note: If you feel the mixed herbs flavours are overpowering then you can reduce them a bit to your liking.
