Jeweled Persian Rice with Pistachios and Dried Cranberries Served with Spiced Chickpeas and Roasted Broccoli
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Alright, let's make some delicious Jeweled Persian Rice with spiced chickpeas and roasted broccoli! First, preheat your oven to 400°F (200°C). Roast the broccoli with olive oil and seasoning. While that cooks, sauté the onions and spices, then add the chickpeas. Cook the basmati rice in vegetable broth, and then fluff it with cranberries and pistachios. Total cook time is about 45 minutes, and no advanced prep is needed! Enjoy this vibrant and flavorful vegetarian meal!
Fresh Produce & Herbs
- 1 head broccoli
- 1 whole yellow onion
- 1 whole lemon
- 1 bunch fresh cilantro
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- pinch salt
- pinch black pepper
Pantry Items
- 2 cups basmati rice
- 4 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios
- 1 can chickpeas
- 2 tablespoons olive oil
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