Turkish Pilaf with Pistachios and Chickpeas
This vibrant vegan pilaf features cinnamon-infused brown basmati rice, tender eggplant, hearty chickpeas, and fresh tomatoes, creating a dish rich in color and flavor. Topped with crunchy pistachios and fresh parsley, this aromatic meal is perfect for a comforting dinner or preparing ahead for delicious leftovers.
Instructions
- 1
Cook brown basmati rice (1 cup) with water (2 cup), cinnamon (0.5 tsp), raisins (0.25 cup) (or zereshk), and some [salt] until the rice is tender. This should take about 60 minutes.
- 2
Sauté onion (2) in a large non-stick skillet over medium-high heat until lightly browned. Add the eggplant (8 oz) and cook for a few more minutes. Pour in vegetable broth (0.5 cup), cover, and simmer for 8 minutes until the eggplant is tender.
- 3
Add the cooked rice to the eggplant mixture, along with chickpeas (16 oz) and cinnamon (0.25 tsp). If the mixture appears dry, add a little more [vegetable broth]. Cook for approximately 5 minutes, allowing all the flavors to meld together.
- 4
Just before serving, stir in tomato (1 large) and parsley (0.25 cup). Season with [salt] to taste and garnish generously with pistachios (0.25 cup).
- 5
Optional: Soak a few of the zereshk in hot water; just before serving, drain them and toss them with the pilaf. They will hold together better than the zereshk that were cooked with the rice.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
