Turkish Chickpea and Rice Pilaf — Nohutlu Pilav
Istanbul vegan chickpea-rice pilaf with butter-toasted vermicelli simmered in vegetable stock with cumin and black pepper, finished with parsley and lemon for the classic weeknight bowl.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse basmati rice under cold water until water runs clear, drain. Dice yellow onion finely, chop flat-leaf parsley, halve lemon, drain chickpeas. Break vermicelli noodles into small pieces.
Toast
Heat 40ml olive oil in a wide saucepan over medium heat 1 minute. Add vermicelli and toast 90 seconds, stirring constantly, until deep golden. Add diced onion, cook over medium 3-4 minutes until softened.
Build
Stir in rice, chickpeas, cumin, black pepper, salt, and bay leaves over medium heat 1-2 minutes until grains glisten and chickpeas are coated. Pour in 600ml hot vegetable stock and bring to a gentle simmer 30 seconds.
Simmer
Cover, reduce heat to low, and cook 15-16 minutes until rice is tender and stock is fully absorbed. Remove from heat, cover, and let settle 5 minutes.
Plate
Fluff with a fork and spoon onto warm plates. Scatter chopped parsley over the top, drizzle with remaining 10ml finishing olive oil, and finish with lemon juice or wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.