Chickpea Rice Pilaf
Separate, buttery grains of rice cooked with chickpeas—a comforting staple served beside stews, grilled meats, or pickles.
By Moow Editorial ·
- Rinsing away surface starch and sautéing the rice thoroughly help keep the grains separate.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 8 side servings
- Prep time: 30 minutes
- Cook time: 25 minutes, plus 30 minutes resting
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 8 side servings.
- Calories: 280 kcal
- Protein: 5 g
- Carbohydrates: 40 g
- Fat: 11 g
- Fiber: 3 g
- Sodium: 434 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pilaf
Have these measured and ready before you begin.
- 1 2/3 cups (400 ml by volume) rice
- 3 tbsp neutral oil
- 2 heaping tbsp clarified butter or ghee
- 2 1/2 cups (600 ml) boiling water
- 1 1/2 teaspoons fine salt
- 1 1/2 cups (250 g) cooked chickpeas, drained
Directions
1. Thirty minutes before cooking, soak the rice in warm salted water. Drain and rinse several times with cold water until the water is mostly clear.
2. Heat the neutral oil and clarified butter in a saucepan until hot. Add the drained rice and stir continuously until the grains look slightly translucent.
3. Add the boiling water and salt, then stir in the cooked chickpeas once.
4. Cover and cook over low to medium-low heat without stirring until the liquid is absorbed.
5. Turn off the heat and let the pilaf rest, covered, for at least 30 minutes before fluffing gently and serving.
Sources
Contains milk if made with butter or ghee. Cool leftover rice promptly in shallow containers, refrigerate within 2 hours, and reheat until steaming hot.