Basmati Rice Pilaf with Chickpeas and Dried Fruit
Seasoned with aromatic spices and studded with chickpeas and dried fruit, this Middle Eastern-inspired basmati rice pilaf is a delight for the senses. Enjoy as a main dish or side.
Servings: 4
Calories: 487kcal
Ingredients
- 2 cups basmati rice (brown or white) rinsed and drained
- 1 Tablespoon extra virgin olive oil
- 1 onion thinly sliced
- 1 teaspoon turmeric
- 1 pinch cinnamon
- 1 pinch ground cumin
- 1-15 ounce can chickpeas (about 1½ cups) rinsed and drained
- ½ cup raisins
- ½ cup dates (pits removed) chopped
- salt and pepper to taste
Instructions
- Prepare the rice according to the package directions or your preferred method.2 cups basmati rice
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and saute until soft.1 Tablespoon extra virgin olive oil, 1 onion
- Next add the turmeric, cinnamon, cumin, chickpeas, raisins, and dates, and stir until well combined and heated through.1 teaspoon turmeric, 1 pinch cinnamon, 1 pinch ground cumin, 1-15 ounce can chickpeas, ½ cup raisins, ½ cup dates
- Finally, add the cooked rice to the skillet and carefully fold in.
- Taste and add salt and pepper as need, and enjoy.salt and pepper
Notes
To cook the rice in an Instant Pot electric pressure cooker:
- For brown rice, add 3 cups water to the 2 cups rinsed rice. Lock the lid and cook for 22 minutes at high pressure. Let the pressure release naturally.
- For white rice, follow the same instructions but cook for 8 minutes. Allow the pressure to release naturally.
Nutrition
Calories: 487kcal | Carbohydrates: 104g | Protein: 7g | Fat: 4g | Sodium: 11mg | Potassium: 429mg | Fiber: 4g | Sugar: 12g | Vitamin C: 3.1mg | Calcium: 44mg | Iron: 1.7mg
