Afghani pulao with black chickpea salsa

lunch · ⏱ 70 min · 4 portions · 115.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/351/afghani-pulao-with-black-chickpea-salsa/