Nohutlu Pirinc Pilavi (Rice Pilaf With Chickpeas)


  • 1 1/2 cups basmati rice
  • 1/2 teaspoon salt
  • Oil spray
  • 1/4 teaspoon cumin
  • 3 large onions, chopped
  • 3 cups vegetable stock or water
  • 1 cup cooked chickpeas or canned chickpeas, rinsed and drained
  • 1/2 cup finely chopped parsley
  • 2 Tablespoons chopped dill
  • Salt and pepper to taste


Rinse the rice in water until the water runs clear. Soak the rice in hot water for approximately half an hour and drain.
After the rice has soaked for about 20 minutes, spray a heavy pot or large skillet with an oil spray and saute the onions until soft and caramelized, adding small amounts of water if necessary to prevent sticking. Add the rice, salt, and cumin to the pan and cook, stirring occasionally, for an additional 3 minutes. Add the stock or water and bring to a boil.
Reduce heat to a simmer, add the chickpeas, cover the pan, and cook until the stock has been absorbed (about 25 minutes).
Remove from heat, add parsley and dill, and salt and pepper to taste. Cover and let stand for 5 minutes before serving.

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