Middle Eastern Chickpea Biryani
Fragrant rice layered with spiced chickpeas, raisins, and toasted pine nuts.
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Ingredients
- 2 cups Basmati rice
- 2 cans (15oz) Canned chickpeas, drained and rinsed
- 2 large Yellow onion, thinly sliced
- 3 1/2 cups Vegetable broth
- 1/2 cup Golden raisins
- 1/4 cup Pine nuts
- 1 1/2 tablespoons Baharat spice blend
- 1/2 teaspoon Turmeric powder
- 3 tablespoons Olive oil
- 1/2 cup Fresh cilantro, chopped
- 1 pinch Saffron threads soaked in warm water(optional)
- 1 cup Greek yogurt for serving(optional)
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes and drain.
- 2
In a large pot, heat 1 tablespoon of olive oil and toast the pine nuts until golden brown; remove and set aside.
- 3
Add remaining oil to the pot and sauté the sliced onions over medium heat until deeply caramelized and dark brown.
- 4
Stir in the chickpeas, Baharat spice, and turmeric, cooking for 3 minutes until the chickpeas are well coated and fragrant.
- 5
Add the drained rice to the pot, stirring gently to mix with the spiced chickpeas and onions.
- 6
Pour in the vegetable broth and raisins, bring to a boil, then reduce heat to the lowest setting and cover tightly.
- 7
Simmer for 15-18 minutes until the liquid is absorbed, then drizzle the saffron water over the top if using.
- 8
Let the rice sit covered for 10 minutes, then fluff with a fork and garnish with toasted pine nuts and fresh cilantro.
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