Chickpea Pilaf نخود پلو با مرغ

Rice dish or as we say ‘ berenj’ in Farsi language, is a stable dish in Iran, Azerbaijan, Turkey, Iraq, Armenia, Greece and …... In Iran, there are 100’s of Pilaf/pilav, pilau, polow, پلو recipes such as Upside down rice, cabbage rice, chickpea rice, lentils rice, rice with noodles, spiced rice, jewelled rice, shirin polow ( rice with dried fruits) , and ……In following photos you can see some of these rice dishes: 


Jewelled ricedsc_0385Rice with dried fruits ( Shirin polow)


Spiced rice ( Advieh polow)dsc_0984

Rice with noodlesdsc_2146

Lentil ricedsc_04682

Coloured ricedsc_06012

King rice ( Shah polow)dsc_07191

Cabbage rice ( Kalam polow)d8aadaa9db8c-16

According to wikipedia, the first known pilaf recipe is introduced by the tenth century Persian scholar Avicenna.

What led me to talk about rice is today’s food. It is one my favourite rice dishes, it is called chickpea pilaf with turkey/chicken. Chickpea /garbanzo or as we say Nokhod نخود in Farsi is used in many food recipes. Today’s chickpea pliaf is very easy and superrrrrrrr delicious.


So, if you had a bad day, this dish will make you feel great, and if you had a good day, your day will be superb with this pilaf. Please give this dish a try, I am sure you will be in love with this dish.



  • 2 cups uncooked rice, washed
  • 1 large onion, finely chopped
  • 2 ½ cups water
  • 1 can chickpeas, drained
  • 2 pieces of chicken/ turkey breast or thighs, diced
  • 2 garlic cloves, cut into pieces
  • 2 chicken stock cubes
  • 2 tsp paprika powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 1tbs butter
  • 6tbsp Olive oil

How to make it?????

In a pan heat the oil and saute onion until soft. Mix diced meat with salt and paprika. 

Add chicken and butter to the sautéed onion and fry for 5 minutes.Transfer it into a pot. 

Add chopped garlic to the meat.Keep the oil in the same pan and add chickpeas. Season with salt and black pepper. Fry for 2 minutes. Add it to other ingredients inside the pot.

Now, stir in washed rice, 2 chicken stock cubes. Pour 2 ½ cups water. Gently mix all ingredients. Bring it to a boil over a high heat, then reduce the heat, cover the pot with a lid and allow to simmer for 20-30 minutes or until all the liquid is absorbed.

Once rice is ready, serve it warm, and if you wish garnish with fresh herbs such as chopped coriander or spring onions.







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