Ingredients
Scale
2 cups white rice (Baldo or Arborio)
2 tablespoon vegetable oil
2 tablespoon butter alternative (I used Earth Balance)
3 cups hot water or vegetable stock (if using a bouillon, add it to hot water first then mix thoroughly)
1 cup chickpeas (I used canned. Don’t discard the chickpea water! You can create wonderful recipes with aquafaba later)
1 teaspoon salt (omit if using bouillon)
Instructions
- Rinse the rice until water runs almost clear then soak it in salted water for at least 20 minutes. Rinse again, drain the water, and set aside.
- In a wide pot, add the oil and butter until they are hot. You can test this by carefully throwing in a grain of rice or a drop of water and waiting for the hiss sound.
- Add the drained rice into the pot and stir fry for a few minutes or until the rice gets mostly transparent.
- Add the boiling water & salt/bouillon, or stock, then stir in the rinsed and drained chickpeas.
- Cover the pan and cook on medium heat until you see multiple pockets of air popping up. At this point, turn down the heat to low, and cook covered until all the water has been absorbed and the rice softens to your liking, usually 30-40 minutes.
- Cover with a dish or paper towel, and put the lid on top. Let it rest like this for at least 10 minutes. Serve hot as a main or side dish with ayran.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Mains
- Cuisine: Turkish
Nutrition
- Serving Size:
- Calories: 1933
- Sugar: 6.4 g
- Sodium: 4881 mg
- Fat: 45.5 g
- Carbohydrates: 337.5 g
- Protein: 38.5 g
- Cholesterol: 0 mg