Lebanese Rice with Chickpeas and Caramelized Onions
Dive into the soul of Lebanese cuisine with this fragrant rice dish with chickpeas and caramelized onions. A comforting, simple yet elegant meal that recalls large family gatherings around a generous mezze. Wondering what typical Lebanese dishes are? Rice with vermicelli (riz mfalfal) and kibbeh are classics, but this rice with chickpeas is a hidden gem. Easy to make, it transforms humble ingredients into a feast perfumed with cinnamon and ginger. Serve it with a crispy fattoush salad for a complete meal, or as a side to your grilled dishes. A flavor journey that starts in your kitchen!
Ingredients
- Long grain rice (basmati)300 g
- Cooked chickpeas (garbanzos)200 g
- Onions2 large
- Butter (clarified or vegetable if needed)50 g
- Olive oil3 tablespoons
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Ground cinnamon1/2 teaspoon
- Fresh ginger (grated)1 cm
- Vegetable broth (or water)600 ml
- Fresh mint (for serving)a few leaves
Instructions
- 1
Finely slice the onions. In a large saucepan, heat the olive oil and butter over medium heat. Add the onions and sauté, stirring, for 10 minutes until caramelized. Reserve half of the onions.
- 2
Add the grated ginger, cinnamon, salt and pepper. Mix for 1 minute to release the aromas.
- 3
Rinse the rice under cold water and drain. Add it to the pan with the cooked chickpeas. Mix well to coat each grain.
- 4
Pour the hot broth (or water) and bring to a boil. Cover and cook over very low heat for 15-20 minutes, until all liquid is absorbed. Remove from heat and let rest covered for 5 minutes.
- 5
Serve the rice on a platter, sprinkle with reserved caramelized onions and garnish with fresh mint. Accompany with plain yogurt or a fattoush salad.
- 6
For a festive version, add toasted slivered almonds or raisins just before serving.
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