Saffron & chickpea pilaf recipe - How to make Saffron & chickpea pilaf

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Saffron & chickpea pilaf recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Saffron & chickpea pilaf.

Preparation Time 10 minutes
Cooking Time 30 minutes

Ingredients (serves 8)

40g butter
1 brown onion, halved, thinly sliced
1/2 tsp saffron threads
400g (2 cups) long-grain white rice
1 x 400g can chickpeas, rinsed, drained
750ml (3 cups) chicken stock
Salt & freshly ground black pepper


Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and saffron and cook, stirring, for 6 minutes or until onion softens.

Add the rice and stir to coat. Add the chickpeas and stock, and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside for 5 minutes to stand.

Transfer to a large bowl to serve.


You can make this pilaf 1 hour before serving the main. Cover and set aside.

Good Taste - October 2004, Page 60
Recipe by Rodney Dunn 

More Middle Eastern Food Recipes:

“Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike
Middle Eastern stuffed roast chicken 

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