Qabuli (Central Asian Rice Pilaf)
Qabuli is a Central Asian rice pilaf built on a generous amount of chickpeas, which makes it filling without any meat. The chickpeas are cooked until the pot is nearly dry, so they keep their savor instead of being diluted. Onions fried to light brown with tomato paste, chile and turmeric supply the color and depth. Fresh cilantro and green chiles on top finish a dish that suits a large group.
Instructions
Soak the chickpeas in water for half an hour.
Boil the chickpeas with salt, red pepper and the ginger garlic paste. When they are cooked there should be no liquid left in the pot, so keep cooking until the water has been mostly absorbed.
While the chickpeas cook, bring the rice to a full boil. Turn the heat to its lowest setting, cover the pot and cook for 8 to 10 minutes. Switch off the heat and let the rice rest, covered, for about the same length of time.
Meanwhile, heat some shortening in a pan and fry the chopped onions until they are light brown.
Stir the tomato paste, salt, red chile powder and turmeric into the onions and mix well.
Layer the spiced onions, the boiled chickpeas and the rice in a large serving dish.
Garnish with the chopped cilantro and halved green chiles, and serve hot.
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