Turkish Rice Pilaf with Chickpeas and Raisins Recipe
This pilaf combines fluffy rice, creamy chickpeas, and sweet raisins to create a gently sweet-and-salty side dish. In Turkey, rice dishes like this are often served alongside roasted meat or vegetables, and sometimes even on their own as a quick meal. At home, it can replace plain rice and instantly elevate the whole plate.
This pilaf turns simple pantry staples—rice, chickpeas, and raisins—into a fragrant, Turkish-inspired side dish with minimal effort. Gentle spices and a mix of textures make it feel special enough for guests, yet it’s easy and quick enough for a weeknight dinner.
Chef's tips
Use a pot with a thick bottom and a well-fitting lid so the rice cooks evenly and doesn’t burn. Don’t skip rinsing and soaking the rice; it helps keep the grains separate and fluffy. If your stove runs hot, use a heat diffuser or the smallest burner on the lowest setting for the steaming stage.
How to serve
Serve alongside roast chicken with crispy skin, slow-braised beef, or a tray of roasted root vegetables and cauliflower. For a lighter meal, pair it with a simple tomato and cucumber salad and a bowl of thick yogurt sprinkled with sumac or dried mint.
Ingredients
- rice - 250 g
- chickpeas - 200 g
- raisins - 40 g
- butter - 30 g
- vegetable oil - 1 tablespoon
- vegetable broth - 500 ml
- onion - 0.5 pieces
- cinnamon - 0.25 teaspoons
- cardamom - 0.25 teaspoons
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
- parsley finely chopped - 2 tablespoons
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then cover with fresh water and set aside for 15 minutes, then drain.
- Finely chop the onion. Rinse canned chickpeas in a sieve and drain very well.
- In a heavy-bottomed pot, 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 drained rice and sauté for 2–3 minutes, stirring, until every grain is coated in fat and looks slightly translucent.
- Add the cinnamon, cardamom, salt, and pepper, stir, and cook for about 30 seconds more, until the spices become fragrant.
- Pour in the hot broth, add the raisins and chickpeas, and gently stir. Bring to a boil, then reduce the heat to very low.
- Cover the pot with a lid and cook on very low heat for 15 minutes without stirring.
- After 15 minutes, turn off the heat, leave the lid on, and let the pilaf rest for another 10 minutes so the rice can finish steaming.
- After this time, gently fluff the rice with a fork to separate the grains. Sprinkle with chopped parsley and serve.
Storage
Pilaw po schłodzeniu lekko się zbija, ale po podgrzaniu na patelni z odrobiną wody znowu staje się sypki. Zamrażaj w porcjach, najlepiej w płaskich pojemnikach.
