Basmati & Wild Rice with Chickpeas, Currants and Herbs

The mixture of these ingredients and spices produce a very unique, tasteful dish. This goes great as a side dish alongside roasted chicken, or can be a standalone vegetarian main.

Equipment Needed
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Ingredients and Recipe

Basmati & Wild Rice with Chickpeas, Currants and Herbs

Recipe Credit
Cookbook – Jerusalem: A Cookbook (p. 106)
Author – Yotam Ottolenghi and Sami Tamimi
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 15 mins
Cook Time 1 hr 15 mins
If not making wild rice, recipe takes 35 mins
Total Time 1 hr 30 mins

Equipment

  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Small Saucepan
  • Rubber spatula
  • Medium Saucepan
  • Cooking Thermometer
  • Small Bowl
  • Spider

Ingredients

For the Wild Rice

  • cup wild rice

For the Basmati Rice

  • 1 cup basmati rice if not using wild rice, add an extra ⅓ cup of basmati rice
  • 1 tbsp extra virgin olive oil
  • ¼ tsp kosher salt
  • cups boiling water if not using wild rice, add an extra ¼ cup of basmati rice

For the Chickpeas

  • tbsp extra virgin olive oil
  • 2 tsp cumin seeds
  • tsp curry powder
  • cups cooked and drained chickpeas or 1 can of chickpeas (425g), drained
  • ¼ tsp kosher salt

For the Fried Onions

  • ¾ cup sunflower oil or other neutral oil, such as vegetable
  • 1 medium yellow onion thinly sliced
  • tsp all-purpose flour

Assembly

  • cup currants you can use golden raisins as a substitute
  • 2 tbsp parsley chopped
  • 1 tbsp dill chopped

Instructions

For the Wild Rice (skip this step if only using basmati rice)

  • Add the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm. Drain and set aside.

For the Basmati Rice

  • Bring 1½ cups of water (2 cups of water, if making 1⅓ cups of rice) to boil over high heat.
  • Add 1 tbsp of olive oil into a medium saucepan with a lid and place over high heat. Add rice and ¼ salt and stir as you warm up the rice. Carefully add the boiling water, decrease the heat to low, cover the pan, and leave to cook for 15 minutes.
  • Remove the pan from the heat and let stand for 10 minutes.

For the Chickpeas

  • While the rice is cooking, prepare the chickpeas. Heat 1½ tbsp olive oil in a small saucepan over high heat. Add the cumin seeds and curry powder, then add the chickpeas and ¼ tsp of salt. Make sure you do this quickly to not burn the spices.
  • Stir over high heat for 1-2 minutes, just to heat the chickpeas, then transfer to a large mixing bowl big enough to hold all of the ingredients.

For the Fried Onions

  • Line a plate with paper towels.
  • Wipe the saucepan clean, add in the sunflower oil, and place over high heat until 350°F. Throw in a small piece of onion and make sure the oil is hot enough to sizzle.
  • Add the flour to a small bowl and, using your hands, mix the onion with the flour to coat it slightly. Take some of the onion and carefully place it in the oil away from you (it may spit, so go slow). Fry for 2-3 minutes, until golden brown, then transfer to the plate and sprinkle with a pinch of salt.
  • Repeat in batches until all the onion is fried.

Assembly

  • Add the rice to the chickpeas and then add the currants, herbs and fried onion. Stir, taste, and add salt and pepper to taste. Serve warm and enjoy!
Author: Yotam Ottolenghi and Sami Tamimi
Course: Dinner
Cuisine: Israeli, Middle Eastern

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Jerusalem: A Cookbook

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