jerusalem's basmati & wild rice with chickpeas, currants & herbs

jerusalem\'s basmati & wild rice with chickpeas, currants & herbs
1/3 cup wild rice
1 tbsp olive oil
1 cup basmati rice
1/4 tsp salt
1 1/2 cups boiling water
1 1/2 tbsp olive oil
2 tsp cumin seeds
1 1/2 tsp curry powder
1 1/2 cups chickpeas
cooked and drained, canned are fine
1/4 tsp salt
3/4 cup sunflower oil
1 whole onion
medium, thinly sliced
1 1/2 tsp all-purpose flour
2/3 cup currants
2 tbsp parsley
flat-leaf, chopped
1 tbsp cilantro
1 tbsp dill
salt and freshly ground black pepper
This was the first recipe we cooked out of the Jerusalem cookbook. We loved it so much that we made it for Thanksgiving that year!
Start by putting the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and simmer for about 40 minutes, until the rice is cooked but still firm. Drain and reserve.
To cook the basmati rice, pour 1 tablespoon of olive oil into a medium saucepan with a tightly fitting lid and place over high heat. Add the rice and 0.25 teaspoon salt and stir as you warm up the rice.
Carefully add the boiling water, decrease the heat to very low, cover the pan with the lid, and cook for 15 minutes.
Remove the pan from the heat, cover with a clean tea towel and then the lid, and rest off the heat for 10 minutes.
While the rice is cooking, prepare the chickpeas. Heat 1.5 tablespoons of olive oil in a large saucepan over high heat. Add the cumin seeds and curry powder, wait for a couple seconds, and then add the chickpeas and 0.25 teaspoon salt. Make sure you do this quickly or else the spices may burn in the oil.
Stir for a minute or two, just until the chickpeas are heated through, then reserve.
Pour in the sunflower oil into a small or medium pot, and place over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.
Use your hands to mix the onion with the flour to coat it lightly. Take some of the onion and carefully place it in the oil (it may spit oil upwards). Fry for 2 to 3 minutes, until golden brown, then transfer to paper towels to drain and sprinkle with salt. Repeat in batches until all onion is fried.
Finally, stir both types of rice into the chickpeas (in the large saucepan) and then add the currants, herbs, and fried onion. Stir, taste, and add salt and pepper to taste.
Serve warm or at room temperature.
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi
We accidentally used a large saucepan for the chickpeas step, but then found that the large saucepan was perfect for tossing everything together since the rice picked up all the leftover spices.