Chickpea Pilaf or Chanon Wale Chawal

People, let’s talk about Ginger. See how I capitalized it just there? That’s because I have recently discovered a love for it thanks to this pilaf. You see garlic and I – we are tight – in my mind it goes with everything – well, almost everything. I went to this restaurant in San Francisco once called the Stinking Rose where each dish has garlic in it. Even the desserts. That I was not such a fan of. Anyway, back to Ginger with a capital G. I realize that it has a purpose and therefore I use it quite frequently in my food, but I do the same with cloves and would never eat one of those babies.

What I think makes the ginger flavor so beautiful in this dish is that you thinly slice your peeled ginger and then stir fry it in a little oil until it has delicate golden brown edges and a gentler perfume than I typically associate with this potent root. The ginger then becomes part of the base for the ‘broth’ that the rice gets cooked in and just gives the dish a very light, but unusual note that is so addictive that I actually wolfed down two sizable portions in a row and then realized I literally could not move from the couch. Really. The TV remote was far from me too (a whole 5 feet), thankfully my phone was nearby *phew*

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