And the stress and panic is beginning to set in.
We’ve decided to have an iftar party this coming Saturday and our total guest list includes 25 people.
25 people! I’ve never cooked for that many people before!
I think most of the panic is self-induced though. You see, I’m really OCD when it comes to planning things. I sat down and made a list of everything that will be served, and then I went ahead and made a schedule for the rest of the week for myself. I think that just having everything that needs to be done written out is what’s scaring me, but hopefully I can pace myself this week so that I’m not freaking out on Saturday LOL.
Anyway, today’s recipe is a chickpea pilaf that can be eaten either plain or in place of unseasoned rice. Some folks (me!) like it plain with some mint chutney (recipe coming soon!), while others feel as if it’s too bland on it’s own. Either way it’s a great recipe to build on and can be customized to your liking in innumerable ways.
Yield: 2 Servings
- 1 cup rice, soaked for 15 minutes
- 1 onion, thinly sliced
- Oil, a few tablespoons
- 1 black cardamom
- 8 cloves
- 8 whole black peppers
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 2 tablespoons yogurt, whipped
- Salt, to taste
- 1 cup chickpeas
Heat oil over medium-high heat and fry the onions until they are soft and transparent. Add all of the spices, mix, and cook for about 8 – 10 minutes.
Add the chickpeas, yogurt, rice, and enough water so that it’s about one centimeter above the surface of the rice.
After most of the water has evaporated and the rice is ¾ done, lower the heat and cover the vessel. Allow the rice to be steamed to completion.