Pilaf with Chickpeas, Dried Fruit, and Nuts

By cprzybyl

Ingredients

• ingredient info:
• 2 1/2 tablespoons unsalted butter
• 2 large shallots, thinly sliced
• 1 1/2 cups basmati rice
• 3/4 cup drained, rinsed canned chickpeas (from one 15-ounce can)
• 1/2 cup assorted dried fruit (such as brown raisins, golden raisins, and chopped apricots)
• 2 3/4 cups vegetable stock
• 2/3 cup pine nuts or coarsely chopped pistachios
• 2 tablespoons finely chopped fresh mint
• Kosher salt and freshly ground black pepper
• Edible flowers (optional)
• Edible flowers are available at better supermarkets and at farmers' markets. Use only those nonpoisonous flowers that have been grown without pesticides.

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Melt butter in a large saucepan over medium heat. Add shallots and sautntil soft, about 2 minutes. Add rice, chickpeas, and dried fruit; stir to coat well. Add stock; increase heat and bring to a boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 17 minutes.
Remove pan from heat. Add nuts; cover pan with a kitchen towel, then with lid. Let rest for 15 minutes. Fluff rice with a fork. Stir in mint. Season to taste with salt and pepper. Transfer pilaf to a bowl; scatter flowers over (if using) and serve.