1 brown onion, halved, thinly sliced
1/2 tsp saffron threads
400g (2 cups) long-grain white rice
1 x 400g can chickpeas, rinsed, drained
750ml (3 cups) chicken stock
Salt & freshly ground black pepper
Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and saffron and cook, stirring, for 6 minutes or until onion softens.
Add the rice and stir to coat. Add the chickpeas and stock, and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside for 5 minutes to stand.
Transfer to a large bowl to serve.
You can make this pilaf 1 hour before serving the main. Cover and set aside.
Good Taste - October 2004
Recipe by Rodney Dunn