Posted in Rice

Chickpeas rice

This meal is easy/fast to make and amazingly tasty.

2 cups rice
2 cups chickpeas
1 large onion, chopped and diced
300 g canned tomato (chopped)
1 tbsp. Spices includes (cardamom, cinnamon, cumin, nutmeg, clove, rose petal , ginger powder)
½ tsp turmeric
Salt – pepper
Oil (Ghee – butter or Olive oil)
Boil and cook rice and chickpeas separately and Set aside.
Heat oil in a pan, add chopped onion. Sauté onion until soft. Then add spices. Fry 2 minutes more. Add chopped tomatoes to sautéed onion. Mix together. Add soft boiled chickpeas and boiled rice to the mixture. Toss it with two spoons lightly. Simmer mixture for 10 minutes. Serve it with salad or pickles.


نخود پلو با نخود آبگوشتی
این غذا سریع/ آسان تهیه شده و مزه ی فوق العاده ای دارد. این پلو را با الهام از پلو هندی که بریانی نخود گفته میشود تهیه کردم.

مواد لازم

دو پیمانه برنج

دو پیمانه نخود آبگوشتی

یک عدد پیاز درشت خرد شده

سیصد گرم گوجه فرنگی خرد شده کنسروی

یک ق غ ادویه شامل هل- دارچین- زیره- جوز هندی- میخک- گل سرخ- و زنجبیل

نمک و فلفل به میزان لازم

روغن زیتون – کره

طرز تهیه
برنج و نخود را جداگانه پخته و آماده نگه دارید.
در یک تابه مقداری روغن را گرم کرده و پیاز خرد شده را تفت دهید تا نرم شوند. سپس ادویه ها را به پیاز افزوده و 2 دقیقه ی دیگر تفت دهید. در این مرحله گوجه فرنگی ها ی خرد شده ی کنسروی را به پیاز تفت شده اضافه کنید . همه را با هم خوب مخلوط کنید. سپس نخود و برنج از قبل پخته شده را با مخلوط بالا بیفزاید و با دو قاشق مواد را به ارامی با هم مخلوط کنید طوری که دانه های برنج خرد نشوند. در قابلمه را بگذارید و اجازه دهید برای 10 دقیقه در حرارت ملایم قرار داشته باشد. این کته ی خوشمزه را با سالاد و ترشی میل کنید.




Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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