Saffron Rice
with Chickpeas

I love chickpeas (also called Garbanzo beans)! I also love mixing beans and rice together. Throw some saffron in the mix, making them a pretty yellow color and I’m a happy cook!

Serves

4

Cooking Time

5 + 6 Minutes

Release Method

Combo

¾ cup dried chickpeas

1 tablespoon vegetable oil

1 tablespoon butter

½ onion, finely chopped

2 cloves garlic, sliced

1 teaspoon saffron threads

1 cup basmati rice

1¾ cups water

1½ teaspoons salt

freshly ground black pepper

¼ cup chopped fresh cilantro or parsley

1.Place the chickpeas in the pressure cooker and cover with an inch of water. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY for 15 minutes. Release any residual pressure with the QUICK-RELEASE method and carefully remove the lid. Drain and set the chickpeas aside.

2.Pre-heat the pressure cooker using the BROWN setting.

3.Add the oil and butter and cook the onion, garlic and saffron threads until the onion starts to become tender – about 5 minutes. Add the rice and stir well. Return the chickpeas to the cooker, pour in the water, season with the salt and pepper and lock the lid in place.

4.Pressure cook on HIGH for 6 minutes.

5.Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid. Fluff the rice and chickpeas with a fork, mixing in the cilantro or parsley and transfer to a serving dish.

Shortcut

Though I think cooking your chickpeas from their dried form is so much tastier, if you’re in a hurry, use a can of chickpeas in this recipe. Drain and rinse the chickpeas and then add them to the cooker and cook them with the rice.

Saffron Rice with Chickpeas