Nowadays in Turkey you can eat this rich and tasty pilaf, usually along with pieces of chicken, at small sloppy restaurants during the day and on the street late at night, post-bar hours, and with no "tooth money."
Preperation time 10min
Cooking time 20 min
- 1 cup rice
- 1/2 cup garbanzo beans (soaked over night and boiled the next day until cooked or use can garbanzo beans)
- 2-3 tbsp butter (traditionally sheep's tail fat is used for this recipe, but we settle down for butter now)
- 2 cups of water
- salt and pepper (optional)
- Heat butter in a non-stick pot.
- Add rice and garbanzo beans. Stir for a couple of minutes.
- Add water, salt, and pepper.
- Let it boil first and then turn it to low heat. Cover and cook until the water is absorbed. Do not stir the rice while cooking.
- Turn it off and cover the top of the pot with a clean kitchen towel or paper towel. Place lid on tightly. Let sit for ~10 minutes.
- Fluff and serve it as a main dish or as a side with meat.