Ingredients
Instructions
Prep ahead
- rinse basmati rice until water runs clear; drain.
- chop dill, parsley, and cilantro; reserve 1 ½ cups mixed herbs.
- cook or drain chickpeas; pierce dried lime if using.
- dice onion; mince garlic; measure turmeric.
- warm 2 tbsp butter (or vegan margarine).
Cooking steps
Parboil rice: boil plenty salted water, add rice 5 min; drain well.
Return rice to pot; fold in butter and herbs plus ¼ cup water. cover with tight lid; steam on low 20 min to form light green tah-dig crust.
For stew, heat olive oil in saucepan; sauté onion 4 min until pale gold. add garlic and turmeric 30 sec.
Stir in chickpeas, crushed tomatoes, pierced dried lime, salt & pepper; splash ½ cup water. simmer 15 min, stirring occasionally.
Fluff fragrant herb rice onto plates; spoon hearty chickpea stew over top. serve immediately.
(active time ≈ 25 min | total ≈ 45 min)