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Pilaf with chickpeas and raisins

0
1148
Kitchen Eastern
Calorie content 151.1 kcal
Portions 4 port.
Cooking time 75 minutes
Proteins * 5.9 gr.
Fats * 6.1 gr.
Carbohydrates* 33.6 g
* per 100 gr. product
Pilaf with chickpeas and raisins
Content

The use of chickpeas in pilaf significantly adds satiety and nutritional value to the finished dish. Not surprisingly, these attractive peas are high in protein and fiber. The combination of rice with chickpeas, meat, vegetables and dried fruits turns out to be very rich in taste and juicy. It is easy to feed a large family or a friendly company with such pilaf.

Ingredients

Cooking process

step 1 out of 13
Soak the chickpeas in water in advance overnight. This is necessary so that dense peas soften and cook faster as part of pilaf. Peel the onions, wash them, dry them and cut them into thin half rings.
step 2 out of 13
Peel the carrots from the upper skin, rinse, dry and cut into thin long strips.
step 3 out of 13
Pour vegetable oil into a cauldron or a thick-walled pan in such an amount that it covers the bottom with a layer of one and a half to two centimeters. Heat the oil to a hot temperature and pour the onion into it. Fry it while stirring until a beautiful golden hue.
step 4 out of 13
During frying onions, wash the meat, dry it with a towel to remove excess moisture and cut into small pieces. We spread the beef in a cauldron to the onion, stir and fry until each piece changes color and starts to brown slightly. This will take approximately ten to fifteen minutes.
step 5 out of 13
Add to the cauldron half of the chopped carrots, washed and pre-soaked chickpeas. Pour in hot water in such an amount that it covers the meat. Pour in black pepper and cumin. Bring the zirvak - the resulting mass - to a boil, remove the foam and cook for thirty minutes.
step 6 out of 13
While the zirvak is cooking, put the rice in a bowl, rinse well under running water. The groats should become translucent, and the water should come out of the rice completely clean. This will remove all excess starch and ensure the pilaf is crumbly.
step 7 out of 13
After thirty minutes of cooking zirvak, pour the remaining half of the carrots, washed raisins, salt into it.
step 8 out of 13
We spread the prepared rice on the zirvak. Align it into a flat layer, do not mix.
step 9 out of 13
Pour in more hot water so that it covers the contents of the cauldron by one and a half to two centimeters
step 10 out of 13
Bring to a boil and cook with the lid open until the water evaporates from the surface of the rice.
step 11 out of 13
When the rice on the surface remains without liquid, collect it with a spatula into a hill, pierce the hill with the back of a spoon.
step 12 out of 13
We close the cauldron with a lid and continue to cook pilaf at a minimum temperature for another twenty-five to thirty minutes. The rice should become soft and crumbly.
step 13 out of 13
We lay out the finished hot pilaf from the cauldron into portioned plates and serve. Perfect accompaniment - greens and fresh vegetables.

Bon Appetit!

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