Ramadan Pilaf

Ingredients

• •2 cups rice
• •2 tbsp pine nuts
• •2 tbsp raisins
• •7-8 dried apricots
• •2 carrots
• •1/2 kg cubed turkey
• •1 small cup chickpeas
• •4 tbsp butter
• •1 onion
• •1 tsp black pepper
• •Salt

Preparation

1. 1

   Soak the rice in salted boiling water half an hour, rinse and drain. Finely chop the onion. Boil the turkey in 2 cups water. Cut the carrot into matchsticks. Soak the chickpeas overnight, boil and drain. Quarter the apricots. Melt half the butter in a pot. Sauté the onion and pine nuts, then add the carrots. After a little, add the chickpeas, raisins and apricots. Add the meat. Season with black pepper and salt. Spread the rice on top. Add 3.5 cups of the turkey broth and cook without stirring. Drizzle with heated butter.

2. 2

   Invert onto a plate and serve hot.