🍚 Nohutlu pilav (Turkish rice with chickpeas)
Nohutlu pilav is Turkish buttery rice cooked with chickpeas until each grain is separate and glossy. It is sold from glass-fronted street carts in Istanbul and other cities, scooped into a paper bowl or plate, and is also a common side dish at home. The taste is simple: rich butter, soft rice and nutty chickpeas.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g rice (such as baldo)
- 200 g cooked chickpeas
- 40 g butter
- 600 ml hot water
- 1 tsp salt
Method
- Rinse the rice and soak it in warm salted water for 15 minutes, then drain.
- Melt the butter in a pot, add the rice and stir for 3 minutes until translucent.
- Add the chickpeas, hot water and salt, bring to a boil, cover and cook on low heat for 15 minutes.
- Turn off the heat, cover the pot with a towel under the lid and rest for 10 minutes, then fluff.
How to make it lighter
- Halve the butter — 10 g of butter is about 75 kcal.
- Use more chickpeas and less rice for a more filling plate.
- Serve with a large salad and keep the rice to a small bowl.
History
Pilav is a cornerstone of Turkish cooking, and the chickpea version is a classic of the street carts run by pilav sellers (pilavcı). Today it is a popular cheap lunch for workers and students across Turkey.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Nohutlu pilav (Turkish rice with chickpeas) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →