Middle Eastern Chickpea Biryani

Ingredients

• 2 cups Basmati rice
• 2 cans (15oz) Canned chickpeas, drained and rinsed
• 2 large Yellow onion, thinly sliced
• 3.5 cups Vegetable broth
• 0.5 cup Golden raisins
• 0.25 cup Pine nuts
• 1.5 tablespoons Baharat spice blend
• 0.5 teaspoon Turmeric powder
• 3 tablespoons Olive oil
• 0.5 cup Fresh cilantro, chopped
• 1 pinch Saffron threads soaked in warm water(optional)
• 1 cup Greek yogurt for serving(optional)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes and drain.

2. 2

   In a large pot, heat 1 tablespoon of olive oil and toast the pine nuts until golden brown; remove and set aside.

3. 3

   Add remaining oil to the pot and sauté the sliced onions over medium heat until deeply caramelized and dark brown.

4. 4

   Stir in the chickpeas, Baharat spice, and turmeric, cooking for 3 minutes until the chickpeas are well coated and fragrant.

5. 5

   Add the drained rice to the pot, stirring gently to mix with the spiced chickpeas and onions.

6. 6

   Pour in the vegetable broth and raisins, bring to a boil, then reduce heat to the lowest setting and cover tightly.

7. 7

   Simmer for 15-18 minutes until the liquid is absorbed, then drizzle the saffron water over the top if using.

8. 8

   Let the rice sit covered for 10 minutes, then fluff with a fork and garnish with toasted pine nuts and fresh cilantro.