Instant Pot Rose Water Chickpeas with Pistachios for Eid
Fragrant, tender chickpeas infused with cardamom and rose water, finished with toasted pistachios and ghee. This elegant Middle Eastern side dish celebrates the aromatic traditions of Eid feasts, combining creamy legumes with the delicate floral notes of rose water and the rich crunch of pistachios. Ready in under 45 minutes using a pressure cooker.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 6 servings (about 4 cups total)
Steps
Before you start
- If using dried chickpeas, soak them in cold water for at least 6 hours or overnight (or use the quick-soak method: boil 2 minutes, let sit 1 hour)
- Have all ingredients measured and ready before starting
- Ensure your Instant Pot sealing ring is clean and properly seated
Sauté aromatics
- Switch your Instant Pot to sauté mode (high heat).
- Once hot, add 4 tablespoons ghee, then the diced onion.
- Cook for 3–4 minutes, stirring occasionally, until the onion is translucent and lightly golden.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Do not let the garlic brown.
+ Show details− Hide details
Ready when: Onion is translucent and light golden; garlic is fragrant
Tip: Watch the garlic carefully—it burns quickly and turns bitter if overcooked
Add spices and chickpeas
- Add the crushed cardamom pods and cinnamon stick to the ghee and onion mixture.
- Stir for 20 seconds to bloom the spices.
- Pour in the drained, soaked chickpeas and stir to coat them with the ghee and spices.
- Add 5 cups water, salt, and black pepper.
- Stir well to combine.
+ Show details− Hide details
Ready when: All ingredients are evenly mixed; liquid covers chickpeas by about 1 inch
Tip: Do not fill the pot above the max fill line (usually 2/3 full)—leave room for steam and pressure buildup
Pressure cook
- Cancel the sauté function.
- Lock the lid, set the valve to sealing, and cook at high pressure for 20 minutes (for pre-soaked chickpeas; add 5 minutes if using quick-soaked).
- The pot will take about 8–10 minutes to come to pressure before cooking time begins.
+ Show details− Hide details
Ready when: Pressure indicator shows the pot has reached full pressure; cooking timer completes
Tip: Do not try to force the lid open if pressure is still present—wait for the natural or quick release
Natural release
- When the cooking time ends, turn off the heat and let the pressure release naturally for 10 minutes.
- Then carefully turn the vent to venting to release any remaining steam.
- Once safe, open the lid.
+ Show details− Hide details
Ready when: Pressure indicator drops; steam stops escaping when vent is opened
Tip: A slow natural release prevents the cooking liquid from sputtering out and helps keep chickpeas intact
Strain and return
- Carefully pour the chickpeas into a colander set over a bowl to catch the cooking liquid.
- Reserve 1 cup of the liquid.
- Return the drained chickpeas to the Instant Pot (on sauté mode, high heat).
- Discard the cardamom pods and cinnamon stick (or fish them out if desired for presentation).
+ Show details− Hide details
Ready when: Chickpeas are well drained and sitting in the empty pot; cooking liquid is reserved
Tip: Reserve the liquid—you'll use it to adjust the sauce consistency if needed
Toast pistachios
- While the chickpeas drain, heat a small skillet over medium heat.
- Add the chopped pistachios (dry, no oil) and toast for 2–3 minutes, stirring frequently, until fragrant and lightly browned.
- Transfer to a small plate and set aside.
+ Show details− Hide details
Ready when: Pistachios are fragrant and have a slight golden-brown hue
Tip: Toasting brings out the nutty flavor—don't skip this step, and watch carefully to avoid burning
Finish with rose water and honey
- With the Instant Pot still in sauté mode, add 2 tablespoons ghee and 1/2 cup of the reserved cooking liquid to the chickpeas.
- Stir gently.
- Drizzle in the rose water and honey, stirring to combine.
- Taste and adjust salt or rose water to your preference.
- If the mixture seems too thick, add a splash more of the reserved liquid.
+ Show details− Hide details
Ready when: Chickpeas are coated in a silky, fragrant sauce; flavors are balanced (floral but not overwhelming)
Tip: Start with 1 tablespoon rose water and add more gradually—a little goes a long way; too much tastes soapy
Plate and garnish
- Transfer the chickpeas and sauce to a serving bowl.
- Scatter the toasted pistachios over the top.
- If using edible rose petals, sprinkle them over as a festive garnish.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Dish is beautifully plated with visible pistachio garnish
Tip: The flavor improves as it sits—this dish is even better made 1–2 hours ahead and reheated gently
Good to know
Tips
- Rose water is potent—start conservatively (1 tablespoon) and add more to taste. A quarter-teaspoon too much can make the dish taste floral and soapy.
- For the most authentic flavor, use whole green cardamom pods rather than ground cardamom, which loses its volatile oils and aromatic punch during storage.
- This dish is equally delicious served warm, at room temperature, or even chilled the next day. Many Middle Eastern families prefer it slightly cooled, which lets the subtle floral and spice notes emerge more clearly.
- Customize the sweetness: some prefer a more savory profile with just 1 tablespoon honey or a pinch of sugar. Others enjoy the delicate sweetness of 1.5–2 tablespoons. Taste as you go.
Make ahead
Yes. Prepare through step 7 up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed. Garnish with fresh pistachios and rose petals just before serving. The flavors deepen and meld overnight.
Storage & reheating
Room temperature (uncovered, up to 4 hours): Best served warm or at room temperature the day it's made. Refrigerator (in an airtight container, up to 3 days): Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if the mixture is too thick. Do not microwave, as the delicate rose water flavor can be affected. Freezer (up to 2 months): Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the refrigerator and reheat as above. Note: Texture remains creamy; pistachios are best added fresh after reheating.
Substitutions
- dried chickpeas → 3 cans (15 oz / 425 g each) canned chickpeas, drained and rinsed. Skip the soaking and pressure cooking steps. In step 2, use only 1 cup water instead of 5 cups. After sautéing the aromatics, add the spices, canned chickpeas, 1 cup water, salt, and pepper. Cancel sauté, lock the lid, and cook at high pressure for just 5 minutes. Proceed with natural release and finishing steps. This cuts total time in half.
- ghee (clarified butter) → unsalted butter or high-heat neutral oil (vegetable, canola, or avocado oil). Ghee has a higher smoke point and richer flavor, but butter works well if you tolerate dairy. Use equal amounts. Avoid olive oil—it will dominate the delicate spice profile.
- rose water → orange blossom water or 1 tablespoon fresh lemon juice mixed with 1/4 teaspoon finely grated lemon zest. Orange blossom water provides similar floral notes; lemon zest offers brightness without the floral character, shifting the flavor profile but keeping it fresh and festive.
- shelled unsalted pistachios → blanched almonds (sliced), pine nuts, or a mix of both. Almonds and pine nuts add nutty richness and work beautifully with rose water. Toast the same way. Walnuts or hazelnuts are less traditional but acceptable; avoid dark roasted varieties that overpower the delicate flavor profile.
