May 15, 2019
This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.
1 cup dried garbanzo beans (or two 15-ounce cans)
2 cups long-grain basmati rice
2 to 3 tablespoons olive oil
1 teaspoon cumin seeds
1 large or 2 medium bulbs fennel
2 tablespoons unpeeled, grated ginger
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
2 cinnamon sticks
3 cups thinly sliced kale leaves
If using dry beans, soak them for 2 to 3 hours, drain, and then boil them with 4 cups of water until tender. Drain cooked garbanzo beans and set aside. If using canned, drain the beans and rinse.
Rinse the rice 2 to 3 times in cold water. Soak for 1 to 2 hours and drain.
Slice the fennel bulbs thinly and separate the fronds (light green tips) and set aside.
In a stockpot, heat the oil and pop the cumin seeds. Almost immediately add the sliced fennel bulb and cook on medium heat until the fennel is softened and slightly translucent.
Add the drained rice, ginger, garbanzo beans, turmeric, black pepper, salt, cinnamon sticks, and 3 cups of water. Bring the entire mixture to a boil.
Turn the heat to low, cover and cook for 8 to 10 minutes. Turn the heat off and fold in the kale leaves. Let the pilaf rest for 5 to 7 minutes and fluff gently before serving.
December 02, 2022