10 minutes of prep, no chopping, then the hardest part is patience while the rice rests for 10 minutes. This is an authentic celebration dish of the Middle East, a great centre piece for a feast. The fragrance of this dish is more subtle than the Middle Eastern Rice (Mejadra) that I posted previously, but still so flavoursome you can eat it just as is. It only needs plain roasted vegetables to accompany it, or a simple piece of grilled fish to make a complete meal.
Try the Shredded Lamb version of this – slow cooked Middle Eastern Spiced Lamb with Chickpea Rice Pilaf!
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Fragrant Chickpea Rice Pilaf
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Rice
Middle Eastern
Servings6
Tap or hover to scale
A very simple, delicately fragranced chickpea rice that is simple to make with minimal prep - no chopping! The addition of herbs, sultanas and crunchy pieces of shallots make this really special. I love this dish so much I can eat it plain - it certainly has plenty of flavour. It only needs to be accompanied with a simple piece of grilled fish or roasted vegetables and you have yourself a complete, satisfying, wonderful meal.
Ingredients
- 1 cup uncooked basmati rice (or long grain or wild rice)
- 1 1/2 cups water (Note 2)
- 1/2 tsp salt
- 1 1/2 tins (21 oz / 600 g) chickpeas , drained, but still wet
- 1/4 tsp salt
- 1 tsp cumin
- 1 tsp garam masala (Note 1 for substitutions)
- 1 tbsp olive oil
- 1/4 cup parsley leaves
- 1/4 cup cilantro (coriander) leaves
- 1/4 cup sultanas or currents
- Black pepper
- 1/2 cup fried shallots , store bought (Note 3)
Instructions
- Combine rice, water and 1/2 tsp salt in a saucepan, bring to boil, turn down then simmer for 8 to 10 minutes until the water is mostly absorbed. Remove from heat and let rest for 10 minutes - it will absorb the remaining water.
- While rice is cooking, combine chickpeas, 1/4 tsp salt, cumin and garam masala in a bowl, toss to coat.
- Heat 1 tbsp olive oil in large pan over high heat, add the chick peas and shake the pan every now and then for 1 minute. Alternatively, you can roast them in the oven at 350F/180C for 5 minutes. Set aside - you can leave them in the pan if you want.
- After the rice has rested, combine with the chickpeas, parsley, coriander and sultanas, and a grind of black pepper. Some of the spice on the chickpeas will come off and disperse throughout the rice - this is supposed to happen. Adjust salt if necessary.
- Lastly, toss through the crispy shallots. Serve warm or at room temperature.
Recipe Notes:
1. You can substitute the garam masala with curry powder, or as a last resort, coriander + all spice.
2. Always refer to the rice package instructions for exact water-rice ratios. 1 cup of rice to 1 1/2 cups of water is generally the rule of thumb, but different brands and different types of rices can differ.
3. Fried shallots are store bought and found in the asian section of supermarkets. The salty, crunchy, oily bits are what takes this dish to the next level. Store bought fried shallots are so tasty and it saves so much time (and oil…) rather than frying your own onion.
Can I use dried cranberries or dates instead of the sultanas?
So flavourful and so easy to make! I served it with your chicken shawarma and it was so good 😋!
This might be a silly question but when it comes to rice measurements in recipes like this. Are you referring to a standard cup size or the rice measuring cup that comes with rice cookers and generally a bit smaller?
Thank you!!
Standard cup size Dianne – I always prefer weighs to cups – more accurate!! N x
Thank you so much!! 🙂
Just made this and I was blown away by the flavor. It was yummy with your lamb kofta, yogurt sauce, and carrot/cabbage salad. Very easy recipes and a hit with my family. I love your recipes and site.
I’m happy you liked it Kimberlee! N x
Great recipe, really quick and very tasty, thanks for giving alternative spice, I thought I had plenty of cumin, but jar was sadly almost empty, added a little curry as well. Thank you again
Nagi, can’t tell you how much I love this receipe for taste and ease. Such a surprise. I used French’s fried onions in a can.
Nagi, am going to try this lovely dish. One query…unable to obtain the crispy shallots anywhere in NZ…can I just cook ordinary shallots for this one?
Hi Eve! Absolutely – or finely sliced onion of any type 🙂 Just shallow fry until crisp then drain on paper towels and the key is to SALT well!!!
I just made this tonight for my family and made the onions myself. I cannot believe the flavors this dish has. It was a huge hit. I will absolutely make it again!!
So glad you enjoyed this James!! N x
I just had pilaf for dinner last night! Though with bulgur instead of rice. Next time I’ll have to try your recipe with rice 🙂
Oooh! Hope you do try it! 🙂