Middle Eastern Bowl with Turkish Berry Pilaf and Roasted Vegetables
Ingredients
- Olive oil
- Cinnamon
- Cardamom
- Bay leaf
- Zereshk berries (or cranberries)
- Cooked chickpeas
- Basmati rice (presoaked and drained)
- Roasted vermicelli
- Salt
- Water
- Parsley
- Saffron
- Roasted hazelnuts (or preferred nuts)
- Cucumber
- Lemon
- Tahini
- Peanut yogurt
Preparation
In a pot, heat olive oil and temper it with cinnamon, cardamom, and bay leaf.
Add Zereshk berries (or cranberries) and sauté briefly, then add cooked chickpeas.
Stir in presoaked and drained basmati rice and roasted vermicelli.
Add salt and 1 1/2 cups of water. Bring to a boil and then lower the heat.
Steam the rice mixture until all the moisture is evaporated.
Add chopped parsley and saffron, cover the lid, and let it sit for 10 minutes.
After 10 minutes, gently fork the grains to fluff them.
Top the pilaf with roasted hazelnuts or preferred nuts.