Turkish cuisine · Dough, Pasta & Rice

Chickpea Pilaf

Buttered rice with soft-cooked chickpeas and chicken – the classic dish from the street vendor's cart.

Ingredients · for 4 servings

• 300 g long-grain rice
• 250 g chickpeas
• 300 g chicken breast fillets
• 60 g butter
• 1 onion
• 600 ml strong chicken stock
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Soak the chickpeas overnight in plenty of cold water, drain and cook in fresh water for 45 min. until soft – or rinse pre-cooked chickpeas from a jar instead; soak the rice in salted water for 15 min. and rinse until clear.
2. Let the chicken breast fillets poach gently in the chicken stock for 15 min. until just cooked through, remove and reserve the stock.
3. Shred the cooled chicken into rough strips with your fingers and keep warm; finely dice the onion.
4. Melt the butter in a wide pot, sauté the onion for 4 min. until translucent, add the drained rice and toast for 2 min. until it glistens.
5. Pour in 600 ml of the hot stock seasoned with salt and pepper, fold in the chickpeas, bring to the boil, cover and let steam over lowest heat for 14 min.
6. Let rest for 10 min. with a kitchen towel under the lid, fluff the rice loosely, pile onto plates and arrange the shredded chicken on top.