Chickpeas Rice دمی نخود با نخود آبگوشتی

This is a comforting, delicious, healthy, and seriously easy recipe for making chickpeas rice. There is no meat in this rice dish but still has a big flavour due to plenty of spices. This rice dish goes well just in a way it is or serve it with chicken, meat.

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Ingredients

2 cups cooked rice
2 cups cooked chickpeas
1 large onion, chopped and diced
300 g canned tomato (chopped)
1 tbsp. Spices includes (cardamom, cinnamon, cumin, nutmeg, clove, rose petal , ginger powder)
½ tsp turmeric
Salt – pepper
Oil (Ghee – butter or Olive oil)
Preparation
Heat oil in a pan, add chopped onion. Sauté onion until soft. Then add spices. Fry 2 minutes more. Add canned tomatoes to sautéed onion and fry 6-7 minutes. Next, add cooked chickpeas and rice to the mixture. Toss it with two spoons lightly. Simmer mixture for 10 minutes. Serve it with salad or pickles.

دمی نخود با نخود آبگوشتی

کته نخود یک غذای برنجی لذیذ- سالم- و خیلیییییییی آسان هست – با اینکه هیچ گوشتی در این غذا دیده نمیشه ولی هنوز هم پر از عِطر و طعم هست بخاطر ادویه های معطر فراوانی که دراین غذا بکار بردم. کته نخود را می‌شود به همین صورتی که هست صرف کرد و یا با گوشت مرغ – گوشت قرمز و یا کاری- در هر حالت مقبول و اشتهابرانگیز هست.

این کته را با الهام از پلو هندی که بریانی نخود گفته میشه تهیه کردم.

مواد لازم

دو پیمانه کته پخته شده

دوپیمانه نخود آبگوشتی پخته شده

یک عدد پیاز بزرگ – نگینی خرد شده

سیصد گرم گوجه‌فرنگی خرد شده ی کنسروی

یک ق غ ادویه شامل: هل- دارچین- زیره-جوزهندی- میخک- گل سرخ و زنجبیل

نصف ق چ زردچوبه

نمک و فلفل به میزان لازم

کره یا روغن زیتون

طرز تهیه

برنج و نخود را جداگانه پخته و آماده نگه دارید.

در یک تابه مقداری روغن را گرم کرده و پیاز خرد شده را تفت می‌دهیم تا نرم شوند. سپس ادویه ها را به پیاز افزوده و 2 دقیقه ی دیگر تفت آن‌ها را ادامه می دهیم. در این مرحله گوجه فرنگی ها ی خرد شده ی کنسروی را به پیاز اضافه کنید

و به مدت7-6 دقیقه به آرامی گوجه ها را هم باقی مواد سرخ می کنیم و گاهگاهی می زنیم.

. . سپس نخود و برنج از قبل پخته شده را به مخلوط بالا افزوده و با دو قاشق مواد را به ارامی با هم مخلوط کنید طوری که دانه های برنج خرد نشوند. در قابلمه را بگذارید و اجازه دهید برای 10 دقیقه در حرارت ملایم قرار داشته باشد. این کته ی خوشمزه را با سالاد و ترشی میتوان سرو کرد

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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