Iwitma Palaaw (Garbanzo Pilaf)
Iwitma Palaaw (Garbanzo Pilaf) recipe
Yield
10 servingsPrep
2 hrsCook
2 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chickpeas (garbanzo beans)
dried |
|
| 5 | cups |
rice
|
|
| ¾ | cup |
vegetable oil
|
|
| ¾ | pound |
lamb
leg whole, cubed |
|
| 2 | large |
onions
sliced |
|
| 2 ¼ | cups |
carrots
peeled, diced |
|
|
salt and black pepper
to taste |
*
|
||
| 1 | teaspoon |
cumin
|
|
| 1 | cup |
currants
or, barberries |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chickpeas (garbanzo beans)
dried |
|
| 1.2 | l |
rice
|
|
| 177 | ml |
vegetable oil
|
|
| 340.2 | g |
lamb
leg whole, cubed |
|
| 2 | large |
onions
sliced |
|
| 532 | ml |
carrots
peeled, diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
cumin
|
|
| 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.
