Turkish Pilaf with Pistachios and Chickpeas
This is one of those dishes that taste better the second day, so plan
for leftovers--or just cook it a day ahead.
Makes 6 servings.
1 cup brown basmati rice
2 cups water
1/2 teaspoon cinnamon
1/4 cup raisins (or zereshk)
2 onions, minced
8 ounces eggplant, diced
1/2 cup fat-free vegetable broth
16 ounces chickpeas, cooked
1/4 teaspoon cinnamon
1 large tomato, chopped
1/4 cup parsley, chopped
1/4 cup pistachio nuts, coarsely chopped
salt to taste
- Cook rice with water, 1/2 tsp. cinnamon, raisins (or zereshk), and
salt until rice is tender.
- Sauté onions in a large non-stick skillet over medium-high heat
until they begin to brown. Add the eggplant and cook for a few more
minutes. Add the vegetable broth, cover, and cook until the eggplant is
tender, about 8 more minutes.
- Add the cooked rice to the eggplant, along with the chickpeas and
cinnamon. If dry, add a little more vegetable broth. Simmer for about 5
minutes, to allow flavors to combine. Just before serving, add the
tomato and chopped parsley. Add salt to taste and serve topped with
Optional: Soak a few of the zereshk in hot water; just before
serving, drain them and toss them with the pilaf. They will hold
together better than the zereshk that were cooked with the rice.
Your question and comments are welcome