Middle Eastern Bukhari Rice

Step 1: Rinse and drain the rice 3 times, then cover with warm water and let it soak for at least 30 minutes.

Step 2: In a large pot over medium-high heat, add the oil and fry the onions with just a pinch of salt until they get soft and start to take a nice brown color on the edges.

Step 3: Add in the carrots and sauté for another minute or two.

Step 4: While that's going on, drain the rice and have it ready next to you.

Step 5: Now, to the onion and carrot mix, add the cinnamon, bay leaf, cumin, cardamom, black pepper, nutmeg, and clove and sauté for another 30 seconds.

Step 6: Add the drained rice and the chickpeas and stir them around gently to incorporate all the spices.

Step 7: Pour in the hot vegetable broth, stir, and let it come to a boil with the lid just slightly off the pot.

Step 8: After 5 minutes, you'll notice that the level of broth is now just below the surface of the rice and bubbles are popping through. (If this isn't the case, let it boil a few minutes more.)

Step 9: Cover the pot tightly with the lid and put the heat underneath on the lowest setting possible.

Step 10: Cook undisturbed (no peeking or stirring!) for 22 minutes.

Step 11: After 22 minutes have elapsed, take off the heat for 5 minutes.

Step 12: Fluff and season to taste.