Basmati & wild rice with chickpeas, currants & herbs

Name: Basmati & wild rice with chickpeas, currants & herbs
Yield: Serves 6
Cuisine: Israel
Ingredients: 1 tbsp chopped dill; salt and black pepper; 100 g currants; ½ tbsp plain flour; 1 medium onion, thinly sliced; 180 ml sunflower oil; 2 tbsp chopped flat-leaf parsley; 1 tbsp chopped coriander; 2 tsp cumin seeds; 330 ml boiling water; 220 g basmati rice; 2½ tbsp olive oil; 240 g cooked chickpeas (tinned are fine), drained; 1½ tsp curry powder; 50 g wild rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This Sephari-inspired dish can be the centrepiece of a festive vegetarian meal, or served alongside Chicken sofrito or Pan-fried mackerel with golden beetroot and orange salsa. See more about combining rice with chickpeas Basmati rice & orzo.

Ingredients

Asia
Israel
Jerusalem
Main course
Side dish
Vegan
Mediterranean
Spicy
Jewish

Ingredients

Method