Uzbek pilaf with chickpeas
0
722
Kitchen
Eastern
Calorie content
125.1 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
4.5 gr.
Fats *
6.4 gr.
Carbohydrates*
22.9 gr.
We offer to cook delicious hearty Uzbek pilaf with chickpeas. For its preparation, brown rice was used - as a result, the dish turned out to be even more crumbly and friable than with white rice. And to shorten the cooking time of rice, it should be soaked in water for several hours before cooking. The same applies to chickpeas - chickpeas are very dense and boil slowly. Therefore, we soak it too, ideally overnight.
Ingredients
Cooking process
We wash the chickpeas thoroughly in running water, place them in a deep bowl and fill them with cold water. The peas should be soaked for six to eight hours. Its dense pulp will soften - chickpeas will cook much faster in pilaf. Rice, similar to chickpeas, wash until clear water. If you use brown rice, unpolished, then it must be soaked for a couple of hours before cooking pilaf. If the rice is white, polished, until just rinsing is enough, soaking is not necessary.
Pour cumin to the vegetables, thoroughly rubbing it in our hands or chopping it in a mortar. Add barberry and coriander. Salt and pepper to taste. Pour in two glasses of hot water. We lay the washed and pre-soaked chickpeas. For spiciness, put a washed pod of hot pepper in a cauldron. Mix everything together and bring to a boil.
The rice should be covered with liquid about one and a half to two centimeters. Therefore, we estimate how much the cereal is immersed in the broth from the zirvak and add the required amount of hot water. Add salt if necessary at this stage. The rice will take some of the salt out of the broth, so the liquid should be fairly salty.
Three heads of garlic between the palms to remove the upper husk, then wash them and cut off the lower part a little. The teeth should stick together. We put the prepared garlic in the rice, pressing it. Cooking pilaf with the lid open over high heat until the liquid evaporates from the surface.After that, close the cauldron with a lid and bring the pilaf to readiness over minimum heat for another fifteen to twenty minutes. We taste the rice by the end of cooking and conclude that it is ready.
Bon Appetit!