Merhabalar, herkese! Our founder Diana spent 4 years in Istanbul, where she learned to make traditional Turkish recipes. This recipe was inspired by her time there. It is a hodgepodge of etli pilavı (lamb rice pilaf) and pilav üstü döner (gyro over rice)--except this tasty amalgamation is 100% etsiz (meatless).
Makes 4 portions
3 T olive oil
salt, to taste
2 T vermicelli, broken into 1/2"-long pieces (Optional)
1.5 cups water
1.5 cups vegetable broth** (Preferably clear and not one that is carrot-heavy!)
1/2 can chickpeas
2 cups jasmine rice*
1 teaspoon salt, more to taste
Garnish: parsley, chopped (Optional)
*If using regular white rice, add 1/2 cup of water and 1/2 cup broth so that liquids equal 4 cups.
**May be subbed for water or other broth.
Heat pan to Medium heat and add olive oil.
Add the bag of Cracked Pepper Snack Jack. Salt to taste. Cook until browned, being careful not to burn it.
Add the broken vermicelli noodles and cook until golden, being careful not to brown them too much. (If you're on a gluten-free diet, skip this step!)
Immediately pour in liquids to keep the noodles from burning. Add chickpeas and bring to a rolling boil.
Once boiling, add rice and salt.
Stir and bring to a boil again. Cover, turn heat down to Low, and set a timer for 15 minutes.
Uncover, fluff rice with a fork, and serve.
Top with chopped parsley and serve with a salad like Çoban (pron: choban) Salatası.
We recommend trying this with the traditional Çoban Salatası, a Turkish salad that consists of tomatoes, cucumbers, peppers, green onions, parsley, lemon, sea salt, and olive oil.