Another recipe from the Jerusalem cookbook – Basmati & Wild Rice with Chickpeas, Currants & Herbs. It’s absolutely delicious and can be served warm or at room temperature. Oh, and did I mention the crispy fried onions on top?
A revelation.
INGREDIENTS. Serves6
50g wild rice
2 tablespoons olive oil
220g basmati rice
Salt and black pepper
330ml boiling water
2 teaspoon cumin seeds
1½ teaspoons curry powder
240g tinned chickpeas drained
180ml sunflower oil
1 medium onion, peeled and thinly sliced
½ tablespoon plain flour
100g currants
2 tablespoon chopped parsley
1 tablespoon chopped coriander
1 tablespoon chopped dill
METHOD
Put the wild rice in a small saucepan, cover with plenty of water, bring to a boil and simmer for 40 minutes, until cooked but still quite firm. Drain and set aside.
To cook the basmati rice, pour a teaspoon of olive oil into a medium saucepan and place on high heat. Add the rice and a quarter-teaspoon of salt, and stir as it warms up. Add the boiling water, simmer until cooked.
Meanwhile, prepare the chickpeas. Heat the remaining olive oil in a small saucepan. Add the cumin and curry powder, and after a couple of seconds add the chickpeas and a quarter-teaspoon of salt; act fast, or the spices may burn. Stir for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl.
Wipe the pan clean, add the sunflower oil and place on a high heat. Once the oil is hot, mix the onion and flour with your hands. Take some of the mix and carefully place in the oil. Fry for two or three minutes, until golden-brown, transfer to kitchen paper and sprinkle with salt. Repeat in batches until all the onion is fried.
Finally, add both types of rice to the chickpea bowl, along with the currants, herbs and fried onion. Stir and season to taste.
Serve warm or at room temperature.
Original recipe Yotam Ottolenghi Jerusalem
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