Afghani pulao with black chickpea salsa
Sweet, caramelised carrots nestle among fragrant spiced rice, while the black chickpea salsa adds a pop of texture and a gentle tang that keeps you coming back for more. The cranberries are like little culinary ninjas, hidden among the chickpeas, yet each bite carries a surprising, bright flash of flavour. The salsa is just as enchanting on its own, whether served at room temperature or gently warmed, making it a perfect companion to a simple lunch or a festive spread. Creamy yoghurt on the side is entirely optional, but I promise it only makes the experience more comforting.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
Ingredients
- 3¼ tsp cumin seeds
- 10 cardamom pods, husks removed
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- 45ml olive oil
- 1 onion, finely sliced
- 3 clove/s garlic, finely sliced
- 300g carrots, coarsely grated
- 1 tsp caster sugar
- 1¾ tsp salt
- 400g basmati rice, washed and drained
- 3 bay leaves
- 1 unwaxed lemon, 6 strips pared zest
BLACK CHICKPEA SALSA
- 60ml olive oil
- 30g pistachio kernels, roughly chopped
- 50g cranberries
- 570g Ottolenghi x Bold Bean Co Queen Black Chickpeas, drained and patted dry
- ½ tsp caster sugar
- ½ tsp salt
- 2 tsp lemon juice
- ½ x 25g pack coriander, leaves picked
- Greek yogurt, to serve (optional)
Method
In a pestle and mortar, finely crush 2¼ tsp cumin seeds with the cardamom, then mix in the ground cinnamon and cloves. Set aside ½ tbsp for the black chickpea salsa. Preheat the oven to 230°C, gas mark 8.
Put the oil in a large, lidded, ovenproof frying pan over a medium heat and, once hot, add the onion, garlic, remaining spice mix and remaining 1 tsp cumin seeds. Cook for 15 minutes, stirring frequently, until softened and slightly caramelised. Increase the heat to medium-high and add the carrots, sugar, ¾ tsp salt and a good grind of black pepper. Cook for another 15-20 minutes, stirring frequently until softened and caramelised. Meanwhile, boil a kettle.
Take the pan off the heat and stir in the rice, bay leaves, pared lemon zest, remaining 1 tsp salt, a good grind of black pepper and 800ml just-boiled water. Cover tightly with a lid and bake for 25 minutes. Remove from the oven and leave to rest, covered, for 10 minutes.
Meanwhile, to make the salsa, heat the oil in a medium frying pan over a medium heat. Once hot, add the pistachios and cook for about 2 minutes until lightly toasted and fragrant. Add the reserved spice mix and cranberries and cook for 30 seconds more. Stir in the chickpeas, sugar and salt and remove from the heat. Leave to infuse while the rice is cooking, then stir through the lemon juice and coriander just before serving. Serve the rice with the black chickpea salsa spooned over and a good dollop of yogurt, if you like.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,258kJ/ 777kcals |
|---|---|
Fat | 31g |
Saturated Fat | 4.5g |
Carbohydrates | 99g |
Sugars | 11.1g |
Fibre | 14g |
Protein | 18g |
Salt | 3.8g |