Turkish Rice Pilaf with Chickpeas and Carrots Recipe
This pilaf is fluffy rice cooked in broth with chickpeas and sweet carrot. In Turkish homes it’s often served as a side to meat, but on meatless days it becomes a simple main dish on its own. The flavor is a bit like Middle Eastern rice with vegetables, but milder and more homestyle.
A simple, homestyle Turkish pilaf where fluffy rice, sweet carrot and creamy chickpeas come together in one pot. Mild spices and cooking the rice in broth give it a comforting flavor that works both as a side and as a light main dish.
Chef's tips
Rinse the rice thoroughly and soak it briefly to help keep the grains separate. Use a pot with a heavy bottom and a well-fitting lid so the rice steams evenly. Resist the temptation to stir while cooking—this is key to a fluffy pilaf.
How to serve
Serve with braised lamb or beef, grilled chicken skewers, or sautéed seasonal vegetables. Add a spoonful of thick yogurt, a squeeze of lemon and a fresh cucumber-tomato salad for a complete meal.
Ingredients
- long-grain rice (e.g. basmati, well rinsed) - 250 g
- cooked chickpeas (from a can or home-cooked, drained) - 200 g
- carrot (cut into small cubes or thin matchsticks) - 2 pieces
- onion (finely chopped) - 1 piece
- butter (or clarified butter) - 2 tablespoons
- vegetable oil (for frying) - 1 tablespoon
- vegetable broth (or chicken broth) - 450 ml
- salt (or to taste) - 0.75 teaspoons
- black pepper - 0.25 teaspoons
- ground cumin (optional) - 0.5 teaspoons
- parsley (chopped, for serving) - 2 tablespoons
Preparation
- Put the rice into a bowl, cover with cold water, stir with your hand, pour off the cloudy water and repeat rinsing 3–4 times, until the water is almost clear. Finally cover the rice with fresh water and leave for 15 minutes, then drain in a sieve.
- In a wide pot or deep pan, heat the butter with the oil over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent but does not brown.
- Add the carrot and sauté for another 3–4 minutes, stirring, until it softens slightly.
- Add the drained rice and fry for 2–3 minutes, gently stirring, until each grain is coated with fat and becomes slightly glassy.
- Add the cumin, salt and pepper, and mix. Pour in the hot broth and stir only once to distribute the rice evenly.
- Bring to a boil, then reduce the heat to low, cover tightly with a lid and cook for 12–15 minutes, until the rice has absorbed almost all the liquid.
- Quickly lift the lid, scatter the drained chickpeas over the top, cover again and cook for another 3–5 minutes over very low heat.
- Remove the pot from the heat and leave covered for 10 minutes to let the rice finish steaming. Then gently fluff with a fork to separate the grains and mix with the chickpeas and carrot.
- Before serving, sprinkle the pilaf with chopped parsley.
Storage
Pilaw przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu na patelni dodaj 1–2 łyżki wody i przykryj, aby ryż się nie wysuszył. Możesz też zamrozić porcje i odgrzewać w mikrofalówce z odrobiną wody.
