Rice & Hummus by Farah’s Kitchen

Recipe courtesy of Farah, Farah’s Kitchen

Through Farah’s Kitchen, Farah shares with her followers simple, quick & delicious home cooked meals and their recipes.  Her recipe video tutorials can be found on her page, and accompanying written recipes on her blog. As an interior architect, Farah pays close attention to details and it shows through the way she presents her dishes!

Farah’s Your Lebanon Chef Feature Page

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Riz b Hummus by Farah's Kitchen

Course

Main Dish

Cuisine

Middle Eastern

Servings

Ingredients

• 1 cup dry chickpeas
• 2 teaspoons baking soda
• 1 medium onion finely diced
• .7 pound minced beef (300g)
• 1 1/2 cups basmati rice
• 1/2 cup pine nuts
• 1/4 cup vegetable oil
• 2 cardamom pods
• 2 cloves
• 1 1/2 tablespoon allspice
• 1/4 teaspoon cinnamon
• 1 bay leaf
• 2 cups water for boiling
• 3 teaspoons salt & to taste

Course Main Dish Cuisine Middle Eastern Servings Ingredients 1 cup dry chickpeas 2 teaspoons baking soda 1 medium onion finely diced .7 pound minced beef (300g) 1 1/2 cups basmati rice 1/2 cup pine nuts 1/4 cup vegetable oil 2 cardamom pods 2 cloves 1 1/2 tablespoon allspice 1/4 teaspoon cinnamon 1 bay leaf 2 cups water for boiling 3 teaspoons salt & to taste

Instructions

1. Prepare chickpeas: Wash and soak the chickpeas overnight in water + tsp of baking soda. Drain and wash then place in a pot with fresh water and another 1 tsp of baking soda. Boil the chickpeas until tender to bite but not mushy. Drain and set aside.
2. In a medium pot, heat 1/4 cup of veg. oil. Fry the pine nuts to golden brown, then transfer to a dish with absorbent kitchen paper.
3. In the same pot, fry the diced onion on low heat until tender and translucent.
4. Add the minced beef and stir fry for 2 mins then add the spices, 1 tsp salt and bay leaf. and stir fry for another 5 minutes.
5. Add the washed rice to the pot and mix well with meat until well coated with spices.
6. Add the cooked chickpeas and give a little light mix then top with 2 tsp salt and boiling water. (Water level should be 1 cm above the rice)
7. Cover and cook for about 20 mins or until the rice is fully cooked and fluffed. The best way is to keep the rice pot lid on and wrap it with a blanket. Let it rest for at least an hour. This allows all the steam to settle, the flavors to set in, and the rice will fluff up to full length.
8. Plate and garnish with pine nuts, and serve with a side of yogurt salad.

   
9. 

Recipe Notes

• Farah suggests preparing dried chickpeas in large quantities, and storing extra in the freezer for future use. Does not impact the taste and saves time for future recipes.

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