Ingredients
- 2 tablespoons sunflower oil
- 1/2 cup onion, finely diced
- 1 ounce vermicelli, dry
- 12 ounces dry white basmati rice (1 1/2 cups)
- 15 ounces chick peas, drained (1 can)
- 3 3/4 cup water
- 1/4 cup dried apricots, diced
- 1 teaspoon salt
- 1/2 teaspoon white pepper powder
- 1 stick cinnamon
- 1 tablespoon cilantro, fresh, minced
How to Make
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Step 1: Heat oil in large stock pot and cook onions until brown.
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Step 2: Add vermicelli broken into small pieces and cook until light brown.
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Step 3: Add rice cook until translucent.
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Step 4: Add water, cinnamon stick, chickpeas and apricots.
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Step 5: Stir and season to taste.
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Step 6: Bring it to a boil.
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Step 7: Cover and turn down to a low simmer.
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Step 8: Cook 25 minutes.
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Step 9: Take off heat leave covered and let set for 5 minutes.
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Step 10: Remove cinnamon stick.
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Step 11: Add cilantro, fluff and season to taste.
We hope you enjoy this recipe!
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