Afghani Pulao with Black Chickpea Salsa
A Yotam Ottolenghi special.Afghani Pulao is a variety of pilaf made in Afghanistan and Uzbekistan - it's nutty and super fragrant. Here, it's baked with caramelised carrots, onions, and a heady spice mix, and topped with our BEAUTIFUL Queen Black Chickpeas - in collaboration with Ottolenghi - which are nutty + toothsome, and crispy up SUPER well for a crunchy contrast. Ideal for a stunning veggie main or an impressive dinner party dish. Read all about our black chickpeas here.
Source: Bold Bean Co
Ingredients
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- cumin seeds, plus 1 tsp extra left whole
- seeds from 10 cardamom pods
- ground cinnamon
- ground cloves
- olive oil
- onion, thinly sliced
- garlic cloves, thinly sliced
- carrots, trimmed and roughly grated
- sugar
- basmati rice, washed and drained
- bay leaves
- strips of lemon peel
- boiling water
- pistachios, very roughly chopped
- spice mix
- barberries
- jar Queen Black Chickpeas - drained + patted dry
- lemon juice
- coriander leaves
- fine sea salt and black pepper
- greek yoghurt, to serve