Summary

Ingredients

• 250 g basmati
• Saffron, amount as desired
• 1 small onion (s)
• 2 cloves garlic)
• 200 g suar peas, (snow peas)
• 5 tablespoon olive oil
• 200 g chickpeas, (canned or soaked and cooked overniht)
• 80 g raisins
• 50 g pistachios
• salt and pepper
• mint
• possibly yogurt or sour cream

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Instructions

1. Bring the rice to the boil with the necessary amount of water, add the saffron and simmer for about 8-10 minutes and then let it evaporate.
2. Peel and finely chop the onion and garlic, cook the snow peas in salted water for about 1 minute, then rinse with cold water and cut lengthways into fine strips.
3. Heat the oil in a large non-stick pan, fry the onion and garlic in it. Add the drained chickpeas, rice and raisins and fry vigorously for about 5-7 minutes. Add the snow peas and pistachios to the rice, fry them and then season with salt and pepper (if necessary)
4. Spread the rice on plates and - if desired - put a dollop of yoghurt or sour cream on top and drizzle with the remaining olive oil.
5. Sprinkle with mint if desired.