Fragrant Pilaf

Directions

Plunge the tomatoes into boiling water for 30 seconds.

Remove with a slotted spoon and transfer to a bowl of iced water.

Remove from the water and slip off their skins.

Chop the tomatoes and set aside.

In a large pot, sauté the mustard seeds in the oil over a medium heat until they begin to sputter and pop.

Add the garlic, bay leaf, turmeric and rice, stirring until the rice becomes translucent, 2 minutes.

Add the tomatoes and reduce the heat to a simmer for 3 minutes.

Add the broth, bring back to a boil, reduce heat again and simmer for 10 minutes.

Add the chickpeas and cook another 5 minutes.

Remove from the heat, add the cilantro and allow it to steam, covered, for 5 minutes.

Remove the bay leaf, fluff with a fork, stirring in the cilantro.

Season with cayenne and serve.