Cooking Instructions
- 1
Before cooking the chickpeas keep them in water for 24 hours. If you have conserved or ready chickpeas you can jump to 4th step.
- 2
Cook chickpeas in boiling water. Take the shells off as they appear.
- 3
After 30 minutes taste the chickpeas routinely. They should be soft and swollen once they are cooked.
- 4
Drain the water off chickpeas.
- 5
Wash the rice, rest it in warm salt water and wash it again. Rinse and repeat until water is not blurry.
- 6
Put sunflower oil and butter to non stick pan on medium fire. Drain the water of rice. Once the butter have melted add the rice.
- 7
Cook the rice while mixing it non stop until all rice is nicely oiled and all the humidy is gone. The rice shouldn't start getting fried.
- 8
Add all of the boiling water. Set fire to minimum. Add the salt. Mix the rice once. Close the cap of the cooker.
- 9
In about 10 minutes most of the water should be absorbed by the rice. Open the cap quickly to check if there is any water in bottom. If there is, close the cap and wait more. Do not mix the rice during these checks.
- 10
When visible water at the bottom is almost entirely gone add the chickpeas. You can add boiled corn, carrots and green beans too. Make sure your additions are not soaking wet and do not mix the rice after adding them. Let them warm up at top.
- 11
Wait for water to be absorbed entirely. Turn off the fire. Wait for 15 minutes when rice swallows. You can open the cap slightly or put a paper towel just under it if you like your rice a bit more seperated. When you open the cap after 15 minutes do not let water accumulation on the cap go in the rice and wet it.
- 12
Your pilav is ready. Making a good pilav requires experience. Don't be shy to change small variables for your own cooking environment. You can serve it with boiled spiced chicken breasts and black pepper.
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