Persian Rice with Chickpeas

Got the idea to make Persian rice with chickpeas from our chef, Therese, on our recent trip along the inside passage in southeast Alaska in a small boat.  Everything she made was fantastic.  She used lots of Middle Eastern flavors.  

This was my first time making Persian rice.  It is worth the extra time and effort!  Delicious!

Had to do some research to learn how to do it.  Very proud I developed a golden brown crust on my first attempt.

---Barbara

Persian Rice with Chickpeas

Serves 4 generously

1 3/4 cup extra long basmati rice
water for soaking plus 3 t. salt
water for parboiling the rice
1 t. salt
3 T. butter (2 T. for the pan, 1 T. for the rice)
1 15-ounce can of chickpeas, well-drained
1 T. olive oil
1/2 cup fresh chopped cilantro or parsley
salt to taste

Some recipes say to soak the rice overnight, but I used the fast method of soaking it for 2 hours in warm water with 3 t. salt.   Apparently, the longer you soak the rice, the better the flavor, so next time I will do it overnight.

You will need a mesh strainer multiple times during the making of this dish.

Rinse well, and drain.  The goal is to wash off as much starch as you can.

You'll  also need a non-stick 12" skillet which has a lid and a clean kitchen towel.

First fry the well-drained chickpeas in the 1T. of olive oil on medium-high heat.  They will begin to pop out of the pan like popcorn, so use the lid to contain them, until they are lightly golden.

Remove and set aside.

Fill the skillet with fresh water, add 1 t. salt and bring to a boil.  (This took a long time, so you could add boiling water from a kettle to speed up the process.)

Parboil the rice and chickpeas:  Add the washed and drained rice, and stir it in.  Add the chickpeas, too.  Boil for 5 minutes, then reduce the heat and simmer for about 5-10 minutes, until half cooked.  (The rice will still have some bite, like al dente pasta.)

Drain the hot rice and rinse again with lukewarm water.

Wash or wipe out the skillet well, and dry it completely.

Heat 2 T. of butter in the bottom of the pan.  Keep it low so that it does not brown, and swirl to be sure all of the pan is evenly coated, a little up the sides.  This is how you create the brown crust.

Add the rice.  Cook over very low heat for 10 minutes.  Uncovered.  While the rice is cooking divide the remaining 1 T. of butter into tiny cubes, and space them evenly across the top of the rice.  They will melt in eventually.

Cover the pan with the clean dish towel tied around a tight-fitting lid.

On low heat, steam for 30-40 minutes.  The dish towel will absorb the excess steam and will turn the bottom of the rice into a crisp, golden crust, known as tabdig.

Trust the process.
To finish the dish,  scoop out the top layer of rice into the serving bowl, and leave the browned bottom in the pan.  Add the cilantro and chickpeas.  Taste the rice.  If needed add some salt to taste.  The chickpeas, in particular, might need some salt.  Mix it all together.

Then turn the pan upside down and slide the browned bottom out onto the rice mixture,
and divide it with a spatula in to large chunks.

We served it with roasted chicken, grilled corn and french beans, for David's recent birthday.

For how to roast the chicken, see my previous post, Chicken Finished in the Oven.

Tom wrapped the corn in foil, after rubbing with butter and salt and pepper, and grilled for 25 minutes.  And make a packet with foil for the beans dressed in olive oil and salt and pepper, and grilled them for 12 minutes.

It was quite a birthday celebration.

B