How to make
For this Turkish pilaf, the carrots are peeled and grated. Finely chop the garlic cloves or cut them into slices.
The tomatoes are peeled and blended, but also canned tomatoes or a puree can be used directly.
Heat the butter with the oil and fry the grated carrot, garlic and bay leaf in them. It is preferable to cook the rice in a pan.
Add the rice, previously washed from the starch and stir until it becomes transparent.
Pour the tomatoes and after two minutes pour water, according to the proportion indicated on the package of the rice.
Add salt, the boiled chickpeas and spices - without the fresh parsley.
Leave the dish to simmer over medium heat until the liquid is absorbed. At the beginning you can stir and if you notice that it sticks to the bottom, reduce the heat by another degree.
The cooked Turkish-style rice with chickpeas is sprinkled with chopped fresh parsley and served after 3-4 minutes.
Enjoy your meal!
