Ingredients Jump to Instructions ↓

  1. 40g butter

  2. 1 brown onion, halved, thinly sliced

  3. 1/2 tsp saffron threads

  4. 400g (2 cups) long-grain white rice

  5. 1 x 400g can chickpeas, rinsed, drained

  6. 750ml (3 cups) chicken stock Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Method Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and saffron and cook, stirring, for 6 minutes or until onion softens. Add the rice and stir to coat. Add the chickpeas and stock, and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside for 5 minutes to stand. Transfer to a large bowl to serve.


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