Tuesday 29 May 2012

RIZ BI DFEEN ~ Lebanese Rice with Chickpeas

Savoury rice with chickpeas  and with the added sweetness of apricots .


30g /1 oz vermicelli
120g / 4 oz basmati rice
120g precooked white chick peas
240 ml  boiling water
12 dried apricots cut into quarters
1 small onion finely diced
1 teaspoon salt
1/2 teaspoon white pepper powder
1 stick cinnamon
1 tablespoon fresh chopped coriander
2 tablespoons sunflower oil.


1. Wash the rice and soak in cold water for 30 minutes.
2. In a pan add the oil when it is hot add the cinnamon  followed by the onions and sauté until translucent.
3. Add the vermicelli to the onions and sauté until  slightly golden  in colour. Drain and add the rice to the onions  and vermicelli and sauté for 2-3 minutes more.
4.Add the salt and pepper  half  the apricots followed by  240 ml boiling water.Stir.
5. Bring the rice to boil , once it is boiling reduce the heat to lowest setting , cover the pan and cook for 25 minutes.(Do not open pan lid in that time)
6.After 25 minutes open the lid and fluff the rice up with a fork. Transfer it to a serving dish.
Garnish with the remaining apricots and fresh chopped coriander.
Serve  with vegetable stew.

There are many variations in making rice dishes in the Middle East, you may like to try this lovely Reshteh Polow recipe from Persia.

You may like;
Fattoush Salad

Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner


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