Oh yeah, this one is good, really good – it started with leftover chickpeas (balilah if you must know, from the delightful Jerusalem cookbook) and ended with the best and easiest pilaff ever. It was make-it-up-as-you-go-along-time as I was in no mood for a recipe book. Improvise as you wish but as a quick summary: Fry a teaspoon of whole spices (I used cumin and cloves) in butter, stir in a big mugful of basmati, top with water (until there is around a 1cm puddle left on top of the rice) then boil until large holes appear in the surface. Turn right down low, place on the lid and let it steam away until cooked. Meanwhile, slice an onion into rings and dredge in seasoned flour. Heat a few tablespoons of vegetable oil in a frying pan and on a medium heat, cook the onions until golden. Heat up whatever you have left of the chickpea dish (or simply drain a tin of chickpeas, warm through and season well), scatter into the cooked rice and top with the crispy fried onion. Add some fresh herbs for interest: parsley or dill are good. Then serve with grilled meats, yoghurt and chilli sauce.
Twice as nice
tinazdinaz 