Vegan Pilaf
Main Dishes • Uzbek
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Brown Rice 2 cups
- Chickpeas 1 cup
- Carrots 2 pieces
- Onion 1 head
- Dried Apricots 5 oz
- Garlic 1 head
- Vegetable Oil 2 tablespoons
- Pilaf Seasoning 2 tablespoons
- Water 25 fl oz
Step-by-Step Guide
Step 1
Soak the chickpeas in advance and boil until tender. Rinse the rice and soak for at least one hour.
Step 2
Cut the carrots into sticks, and dice the onion. Pour boiling water over the dried apricots (do not soak). Separate the garlic into cloves without peeling.
Step 3
In a cast-iron or thick-walled pot, heat 2 tablespoons of oil. Add the carrots to the hot oil and sauté for 2-3 minutes over high heat. Add the onion and fry until golden.
Step 4
Add the chickpeas, add the spices, mix, and heat the chickpeas well—they should be hot. Place the dried apricots and garlic cloves on top.
Step 5
Add the rice, level it out, and pack it down. Pour boiling water 2 cm above the level of the rice, cover with a lid, and cook over medium heat for about 20 minutes. The pilaf is ready when all the water is absorbed by the rice. Stir and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!