PILAFF WITH CHICKPEAS
1 kg (2 1/4 lb. ) rice, 500 g (18 oz.) mutton or beef, 120 g (4-5 oz.)
chickpeas, 800 g (28
oz.) carrots, 3-4 onions, 350 g vegetable oil, salt and spices to taste.
Wash rice and soak in salty water for 1-1.5 hours. Soak chickpeas 5-6
hrs. or use caned chickpeas. Sear meat and sliced onions in oil until
reddish-brown. add carrot strips and mix throughly. Add 1:1 water,
chickpeas, salt and spices and stew for 20-25 min. Add rice and cook
uncovered until water evaporates. Then cover and cook on low heat 30 min.
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