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Afghani pulao with black chickpea salsa

Fragrant Afghani pulao with fluffy basmati and caramelized veg
Warm cumin-cardamom spices hug every grain, brightened by lemon peel
Savor it with bold black chickpea salsa for a smoky, tangy kick

lunch ⏱ 70 min 520 kcal / portion 115.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Afghani pulao with black chickpea salsa
v3 · rb0e705f985 20260727Z1751 105 ml olive oil 300 g carrot 12.3 ml sugar 30 g pistachio 1 piece black chickpea fine sea salt to taste 1 piece greek yoghurt 🔪 crush cumin seeds and cardamom seeds 🌀 mix in cinnamon and cloves and reserve spice mix for the salsa 🔥 preheat oven to 230°C 🍳 heat olive oil in a sauté pan and add spice mix, whole cumin seeds, onions, and garlic 🍳 ⏱ 15 min cook until softened and slightly caramelised 🍳 increase heat and add carrots, sugar, 3/4 teaspoon salt, and black pepper 🍳 ⏱ 15-20 min cook until softened and caramelised 🍳 stir in rice, bay leaves, lemon peel, boiling water, salt, and black pepper 🔥 ⏱ 25 min cover tightly with a lid and bake ⏳ ⏱ 10 min rest covered 🍳 ⏱ 2 min heat olive oil in a sauté pan and toast pistachios 🍳 add reserved spice mix and barberries and cook for 30 seconds 🍳 stir in chickpeas, sugar, and salt, then remove from the heat 🍳 ⏳ 35 min leave to infuse while the rice is cooking 🌀 stir through lemon juice and coriander 🍽 fluff the rice with a fork and serve in bowls spoon black chickpea salsa over the bowls 🍽 serve with a dollop of yoghurt Afghani Pulao 🎉 2¼ tsp cumin seed 10 pieces cardamom pod 1½ tsp cinnamon ¼ tsp clove 180 g onion 3 pieces garlic 400 g basmati rice 3 pieces bay leaf 6 pieces lemon peel 800 ml water black pepper to taste ½ tbsp spice mix 25 g barberry 2 tsp lemon juice 10 g coriander leaf cumin seed, cardamom pod cinnamon, clove onion, garlic 45 ml olive oil carrot 5 ml sugar fine sea salt 60 ml spice mix, barberry black chickpea 7 ml sugar fine sea salt lemon juice, coriander leaf greek yoghurt
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Preparation steps

  1. crush cumin seeds and cardamom seeds
  2. mix in cinnamon and cloves and reserve spice mix for the salsa
  3. preheat oven to 230°C
  4. heat olive oil in a sauté pan and add spice mix, whole cumin seeds, onions, and garlic
  5. cook for 15 minutes until softened and slightly caramelised
  6. increase heat and add carrots, sugar, 3/4 teaspoon salt, and black pepper
  7. cook for another 15-20 minutes until softened and caramelised
  8. stir in rice, bay leaves, lemon peel, boiling water, salt, and black pepper
  9. cover tightly with a lid and bake for 25 minutes
  10. rest covered for 10 minutes
  11. heat olive oil in a sauté pan and toast pistachios for about 2 minutes
  12. add reserved spice mix and barberries and cook for 30 seconds
  13. stir in chickpeas, sugar, and salt, then remove from the heat
  14. leave to infuse while the rice is cooking
  15. stir through lemon juice and coriander
  16. fluff the rice with a fork and serve in bowls
  17. spoon black chickpea salsa over the bowls
  18. serve with a dollop of yoghurt

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