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Iwitma PalaawGarbanzo Pilaf Recipe

Iwitma PalaawGarbanzo Pilaf recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Iwitma PalaawGarbanzo Pilaf recipe  PDF



1/2 lb Garbanzos (dried)
5 c Rice
3/4 c Oil
3/4 lb Lamb (leg meat cubed)
2 lg Onions (sliced)
2 1/4 c Carrots (peel and amp dice)
Salt and amp Pepper 1 t Cumin (ground)
1 c Barberries or Currants

FROM THE KITCHEN OF: Gary and amp Margie Hartford Eugene OR Makes 10 servings Soak garbanzos in water overnight, then drain. Soak rice in warm salted water for 2 hours. Heat oil in large saucepan and brown meat. Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes. Add carrots and garbanzos. Barely cover with water and simmer 1 hour, or until garbanzos are tender. Season to taste with salt, pepper and cumin. Add barberries. Drain soaking water from rice. Strew rice over meat and add 1 quart of water. Bring to hard boil, uncovered. When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon. Cook covered over low heat 20 to 25 minutes. Serve pilaf on plate with meat arranged on top. Each serving contains (appro ): 510 calories, 122 mg sodium, 16 mg cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 gram fiber. From the Register Guard 9/2/1992, by Charles Perry (LA Times)

Iwitma PalaawGarbanzo Pilaf recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
236 people have voted
Last Reviewed on 2019-01-20



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