Turkish Pilaf with Pistachios and Chickpeas

Step 1

Instructions Cook rice with water, 1/2 tsp. cinnamon, raisins (or zereshk), and salt until rice is tender.Sauté onions in a large non-stick skillet over medium-high heat until they begin to brown. Add the eggplant and cook for a few more minutes. Add the vegetable broth, cover, and cook until the eggplant is tender, about 8 more minutes.Add the cooked rice to the eggplant, along with the chickpeas and cinnamon. If dry, add a little more vegetable broth. Cook for about 5 minutes, to allow flavors to combine. Just before serving, add the tomato and chopped parsley. Add salt to taste and serve topped with pistachios.

Step 2

Instructions

Step 3

Cook rice with water, 1/2 tsp. cinnamon, raisins (or zereshk), and salt until rice is tender.Sauté onions in a large non-stick skillet over medium-high heat until they begin to brown. Add the eggplant and cook for a few more minutes. Add the vegetable broth, cover, and cook until the eggplant is tender, about 8 more minutes.Add the cooked rice to the eggplant, along with the chickpeas and cinnamon. If dry, add a little more vegetable broth. Cook for about 5 minutes, to allow flavors to combine. Just before serving, add the tomato and chopped parsley. Add salt to taste and serve topped with pistachios.