Afghani pulao with black chickpea salsa

New

Serves 4

Prep 10 min

Cook 1 hr

pulao does exactly that. Sweet, caramelised carrots nestle among fragrant spiced rice, while the black chickpea salsa adds a pop of texture and a gentle tang that keeps you coming back for more. The barberries are like little culinary ninjas, hidden among the chickpeas, yet each bite carries a surprising, bright flash of flavour.

The salsa is just as enchanting on its own, whether served at room temperature or gently warmed, making it a perfect companion to a simple lunch or a festive spread. Creamy yoghurt on the side is entirely optional, but I promise it only makes the experience more comforting.

Ingredients

SPICE MIX
2 ¼ tsp	cumin seeds, plus 1 tsp extra left whole
	seeds from 10 cardamom pods
1 ½ tsp	ground cinnamon
¼ tsp	ground cloves
CARROT MIXTURE
45ml	olive oil
1	onion, thinly sliced (180g)
3	garlic cloves, thinly sliced
300g	carrots, trimmed and roughly grated
1 tsp	sugar
RICE
400g	basmati rice, washed and drained
3	bay leaves
6	strips of lemon peel
800ml	boiling water
BLACK CHICKPEA SALSA
60ml	olive oil
30g	pistachios, very roughly chopped
½ tbsp	spice mix
25g	barberries
1 jar	black chickpeas, drained and patted dry
½ tsp	sugar
2 tsp	lemon juice
10g	coriander leaves
	fine sea salt and black pepper
	greek yoghurt, to serve (optional)

Method

Finely crush the 2 ¼ tsp cumin seeds and cardamom seeds in a pestle and mortar, then mix in the cinnamon and cloves. Set aside ½ tablespoon of the spice mix for the black chickpea salsa.
Preheat the oven to 230C.
Add the oil to a large 30cm saute pan on medium heat and, once hot, add the spice mix, whole cumin seeds, onions and garlic. Cook for 15 minutes, stirring frequently until softened and slightly caramelised. Increase the heat to medium high and add the carrots, sugar, ¾ teaspoon of salt and a good grind of black pepper. Cook for another 15-20 minutes, stirring frequently until softened and caramelised. Take off the heat and stir in the rice, bay leaves, lemon peel, water, 1 teaspoon of salt and a good grind of black pepper. Cover tightly with a lid and bake for 25 minutes. Remove from the oven and leave to rest, covered, for 10 minutes.
Meanwhile, make the salsa by heating the oil in a medium saute pan on medium heat. Once hot, add the pistachios and cook for about 2 minutes until lightly toasted and fragrant. Add the reserved spice mix and barberries and cook for 30 seconds more. Stir in the chickpeas, sugar and ½ teaspoon salt and remove from the heat. Leave to infuse while the rice is cooking, then stir through the lemon juice and coriander.
To serve, fluff the rice with a fork and serve in bowls with some of the black chickpea salsa spooned over and a good dollop of yoghurt.