Chickpea and Saffron Pilaf with Crispy Onions T he secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute the rice before adding any water.
It adds a rich, savory background that makes the dish more satisfying. I’ll happily eat this as a main course with nothing more than a last-minute squeeze of lemon, but it also plays nicely as a side dish in a larger Middle Eastern spread. It also works […]
