Fragrant rice simmered with chickpeas, cardamom and buttery parsley stems, finished with tender leftover sumac chicken and a cool dollop of yoghurt. A speedy midweeker if ever we saw one.
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Serves
2
Jasmine Rice
Fresh Parsley
Cardamom Pod
Salted Butter
Chickpea
Water
Greek Yoghurt
Salt
Black Pepper
Serves
2
Jasmine Rice
Fresh Parsley
Cardamom Pod
Salted Butter
Chickpea
Water
Greek Yoghurt
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Before you begin, make the Sumac Chicken & Roasted Veg Traybake.
Step 2.
Wash the rice in cold water until it runs clear. Pick the parsley leaves and thinly slice the stems. Lightly crush the cardamom pods.
Step 3.
Melt the butter in a large frying pan with high sides over a medium heat. Stir in the cardamom pods, parsley stems, rice and chickpeas. Pour in the water and bring to the boil. Cover with a lid, reduce the heat to low and cook for 12 mins.
Step 4.
Halfway through cooking, place the sumac chicken and roasted vegetables from the traybake on top of the rice. Replace the lid and continue cooking for the remaining time.
Step 5.
Remove the pan from the heat and leave covered for another 10 mins to finish cooking the rice.
Step 6.
Fluff the rice with a fork, then share between plates. Top with the parsley leaves and a dollop of Greek yoghurt. Season with salt and pepper to taste.
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