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.






Azerbaijani Yogurt Soup

Today I made yogurt soup. Yes yogurt soup!!!. Perhaps it makes you curious or surprise to hear about it. But it is a very tasty soup made of Greek yogurt along with variety of fresh herbs and cereals. I have to mention this yogurt soup is different from other famous yogurt soup which is called Ayran ashi, and is popular in Iran, Turkey, and Republic of Azerbaijan.

By the way,  have you ever thought there is a connection between sense of smell with your memory? I mean deliciousness and beauty of a food is not a only factor which give you a pleasure but also memories with that food makes it double delicious. It remind us our beloved family or friends we were together and even can give you positive or negative impressions.

For instance, this yogurt soup reminds me of times when I was child and my mother made this soup for a picnic, We had an amazing happy family time together full of fun, laugh and just love, and anytime I cook it, it’s smell takes me back to those days that will never come back again.


500 g Greek yogurt
4 cups water
1 medium onion, finely chopped
300 g mixed herbs includes: chives or spring onions, spinach, parsley, coriander , tarragon ( if tarragon is not available, use 1 Tbsp of dried tarragon)
4 cloves of garlic
1 small fresh chilli pepper
1 cup cooked chickpeas
1 cup cooked pinto beans
½ cup oats
2 beef stock cubes
1 Tsp dried mint for garnish
½ Tsp turmeric
½ Tsp sweet paprika
Salt to taste
2 Tbsp vegetable Oil

In a big pot with yogurt, add 4 Tbsp water and mix until combined well. Add oat, beef stocks, turmeric, sweet paprika, salt and dried tarragon to the yogurt mixture and allow to cook for 15 minutes on a low heat until boiling. Stirring occasionally.



Heat the oil in a pan and saute chopped onion until soft. Set aside.
Once yogurt mixture started to boil, add oil, cooked chick peas and pinto beans, grated garlic, chopped herbs, sautéed onion and chilli pepper.



Stir occasionally, cook for 15 minutes on a medium heat.
Fry dried mint in a dash of oil and once soup is ready garnish with fried mint.
Bon appetite










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.