Nohutlu Pilav
This Nohutlu Pilav easy recipe is a fail-proof Turkish chickpea rice dish that’s fluffy, protein-packed, and full of comfort. A healthy and delicious staple of Turkish cuisine, it’s perfect for quick dinners, meal prep, or pairing with Mediterranean meals.
Ingredients
- 1 cup long-grain rice baldo or jasmine preferred
- 1 cup cooked chickpeas canned or boiled
- 2 tablespoons butter or olive oil
- 2 cups chicken broth or vegetable broth
- ½ onion finely chopped (optional for extra flavor)
- Salt to taste
- ¼ teaspoon black pepper
- 1 bay leaf optional
- Chopped fresh parsley for garnish
Instructions
- Rinse rice under cold water until the water runs clear and soak for 15–20 minutesDrain the rice and set it aside
- In a medium saucepan, melt butter or heat olive oil and sauté chopped onions until translucent
- Add the drained rice and toast it for 2–3 minutes, stirring continuously until slightly translucent
- Add cooked chickpeas and pour in the broth, then season with salt and black pepper
- Add bay leaf if using, stir once, and bring to a gentle boil
- Lower the heat, cover tightly, and simmer for 12–15 minutes without opening the lid
- Remove from heat and let the nohutlu pilav rest covered for 10 minutes
- Fluff the rice with a fork and garnish with chopped parsley before serving
- Serve hot with salad or grilled meat
Notes
- You can use vegetable broth and olive oil for a vegan version of nohutlu pilav
- Baldo or jasmine rice gives the best fluffy texture for Turkish rice recipes
- Adding a bay leaf or cumin boosts aroma without overpowering the dish
- Leftovers store well and taste even better the next day
- Pair this nohutlu pilav with grilled chicken or Turkish salad for a complete meal
- Rinse canned chickpeas thoroughly to reduce sodium and improve texture