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Iwitma Palaaw (Garbanzo Pilaf)

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Recipe

Iwitma Palaaw (Garbanzo Pilaf) recipe

 

Yield

10 servings

Prep

2 hrs

Cook

2 hrs

Ready

4 hrs

Ingredients

Amount Measure Ingredient Features
½ pound chickpeas (garbanzo beans)
dried
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5 cups rice
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¾ cup vegetable oil
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¾ pound lamb
leg whole, cubed
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2 large onions
sliced
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2 ¼ cups carrots
peeled, diced
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salt and black pepper
to taste
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1 teaspoon cumin
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1 cup currants
or, barberries

Ingredients

Amount Measure Ingredient Features
226.8 g chickpeas (garbanzo beans)
dried
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1.2 l rice
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177 ml vegetable oil
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340.2 g lamb
leg whole, cubed
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2 large onions
sliced
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532 ml carrots
peeled, diced
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1 x salt and black pepper
to taste
* Camera
5 ml cumin
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237 ml currants
or, barberries

Directions

Soak garbanzos in water overnight, then drain.

Soak rice in warm salted water for 2 hours.

Heat oil in large saucepan and brown meat.

Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes.

Add carrots and garbanzos. Barely cover with water and simmer 1 hour, or until garbanzos are tender.

Season to taste with salt, pepper and cumin.

Add barberries.

Drain soaking water from rice.

Strew rice over meat and add 1 quart of water.

Bring to hard boil, uncovered.

When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon.

Cook covered over low heat 20 to 25 minutes.

Serve pilaf on plate with meat arranged on top.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 61834% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 119mg 5%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 14%
Sugars g
Protein 29g
Vitamin A 98% Vitamin C 42%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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