Rice and chickpea pilaf
Pilaf
Armenian cuisine
This recipe came about by trying to recreate the taste of one of the best meals of my life - and it has been quite successful if I say so myself! Heavily spiced but not spicy, sweet but not cloying, this is a firm favourite. It can be made ahead of time, though I would recommend only stirring in the cooked rice and soy sauce at the earliest an hour before serving.
Comments