Turkish Chickpea Rice with Pickles and Ayran
Toasted vermicelli, plump rice and cooked chickpeas make a small pot of pilav. Open the pickles while it rests.
- Serves
- 2 people
- Prep
- 25 min
- Cook
- 20 min
By Pazar KitchenOctober 21, 20262 min read
The useful part of this supper is the ten minutes when you leave it alone. Once the rice has absorbed its water, take the pan off the heat and keep the lid on. That rest is time to set out the pickles and pour the ayran.
Here, cooked chickpeas go into a small pot of Baldo rice and toasted vermicelli. There is no overnight soaking for the chickpeas: we are using them ready-cooked from a jar. The amounts make two generous portions or three smaller ones.
Before you start
- Can I use dried chickpeas?
Only if you soak and fully cook them separately first. This recipe starts with 150 g already-cooked, drained chickpeas.
- Why is my rice still firm after the water is gone?
Rice and pans vary. Add 1–2 tablespoons hot water, cover and continue gently, then check again. Avoid pouring in a large amount at once.
Golden şehriye, separate rice grains
The thin pasta is tel şehriye, or vermicelli. Keep stirring as it colors; the change from golden to dark can be quick. Once the rice goes in, use a lighter hand so the soaked grains do not break.
The 325 ml water is a starting point for this small batch, not a rule for every rice brand and pan. A close-fitting lid and low heat help. Check the grains near the end instead of repeatedly uncovering and stirring the pot.
Cooked chickpeas are the shortcut
The Tamek jar is labelled 800 g, but that is not a promise of 800 g drained chickpeas. Drain first, then weigh the 150 g needed here. Dry chickpeas cannot go straight into this recipe.
The main selection contains rice, vermicelli, cooked chickpeas and olive oil. Berrak mixed pickles and Yayla ayran sit in a separate serving selection. One 1 L bottle of ayran is more than the two glasses suggested here; pour what you need and follow the label for storage.
What else to have ready
Water and salt from your kitchen; no fresh produce required for this version.
Each product is sold in its listed retail pack. The recipe uses the amounts above; check your cupboard before adding everything.
The recipe
Ingredients
- 180 g Baldo rice
- 20 g short vermicelli (tel şehriye)
- 150 g cooked chickpeas, weighed after draining
- 30 ml olive oil (2 tablespoons)
- 325 ml hot water to start, plus a little more if needed
- Salt to taste
- Mixed pickles and 400–500 ml ayran for two; optional sides
Method
- 1
Rinse, soak and drain
Rinse the rice until the water is much less cloudy. Soak it in warm water for 15 minutes, then drain thoroughly. Drain the ready-cooked chickpeas and weigh out 150 g.
- 2
Toast the vermicelli
Warm the olive oil in a small heavy-bottomed saucepan. Add the vermicelli and stir over medium heat until golden. Add the drained rice and stir gently for 1–2 minutes to coat the grains.
- 3
Cook gently
Add 325 ml hot water, the cooked chickpeas and salt. Stir once, bring to a gentle simmer, cover and turn the heat low. Cook for about 15 minutes, checking near the end. If the water is gone but the rice is still firm, add 1–2 tablespoons hot water and cook a little longer.
- 4
Rest before serving
Take the pan off the heat and leave it covered for 10 minutes. Gently lift and separate the rice with a fork or serving spoon. Serve with drained pickles and cold ayran if you like. The 45-minute total includes the soak and rest.
