Turkish food Mahmoud Pasha's pilaf

Ingredients for 4 people: Chickpeas: 50 g, soaked butter: 30 g, 2 tablespoons sunflower oil: 2 tablespoons medium onion: one piece, grated rice: 200 g, soaked chicken juice: 600 ml, 2 And one and a half cups of salt and black pepper: as needed to prepare: 1- Drain the peas that you should have soaked at least the night before and put them in a pot, pour cold water on it and put it on Put a lot of flame. After boiling, reduce the heat and cover and cook for 45 minutes to an hour, depending on the type of pea. 2- After cooking peas, drain them and immediately soak them in cold water. Gently rub the peas between your hands to exfoliate the skin without crushing. 3- Heat the butter and oil in a saucepan over a medium flame and fry the onion for 5 minutes until soft and slightly colored. 4- Add rice and chickpeas and pour chicken broth over it. For each serving of rice, add a teaspoon of salt and heat to a simmer. When the chicken stock is absorbed into the food, reduce the heat and simmer for 20 minutes. After the rice is cooked, stir it gently with a tablespoon of jam and put a little oil on it and serve it alone or with meat, chicken or fish. Tips: 1- After frying onions, you can add 2 tablespoons of turmeric to food to make the rice more colorful. 2- Use water instead of chicken juice, in this case, add 1 teaspoon of salt for each cup of rice. 3- It is not necessary to take pea skin, but in this case, the food will be more beautiful and delicious.

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