Turkish Pilav Salad with Chickpeas and Roasted Peppers

Name: Turkish Pilav Salad with Chickpeas and Roasted Peppers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1½ cups (280 g) long-grain white rice, rinsed in several changes of cold water until the water runs mostly clear, then soaked 15 minutes and drained; ½ cup (50 g) vermicelli or broken thin spaghetti, broken into ½-inch (1 cm) pieces; 2 tablespoons (28 g) unsalted butter; 1 tablespoon (14 ml) extra-virgin olive oil; 2¼ cups (530 ml) water, hot, just boiled; 1 teaspoon (6 g) fine sea salt; 1½ cups (250 g) canned chickpeas, (one 15-oz / 425 g can) drained, rinsed and patted dry; 1 cup (170 g) jarred roasted red peppers, drained, patted dry and cut into ½-inch (1 cm) pieces; 2 medium (180 g) Persian cucumbers, cut into ¼-inch (6 mm) dice; 4 whole (50 g) scallions, thinly sliced, white and green parts; ½ cup (15 g) fresh dill, loosely packed, roughly chopped; ½ cup (20 g) fresh flat-leaf parsley, loosely packed, roughly chopped; ⅓ cup (35 g) walnuts, toasted and roughly chopped (optional); 3 tablespoons (60 ml) pomegranate molasses; ¼ cup (60 ml) extra-virgin olive oil; 1 large (45 ml) lemon, juiced (about 3 tablespoons / 45 ml); 1 clove (3 g) garlic, finely grated; 1 teaspoon (2 g) Aleppo pepper or mild red pepper flakes; ½ teaspoon (3 g) fine sea salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Buttery vermicelli-toasted rice pilaf is cooled, then tossed with chickpeas, sweet roasted red peppers, cucumber, herbs and a tangy pomegranate molasses dressing. A make-ahead salad that's great for picnics, potlucks and lunch boxes.

Prep: 25 min
Cook: 25 min
Wait: 50 min
Total: 1 hr 40 min
Makes: About 8 cups (6 servings as a main or 8 as a side)

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Ingredients

6 servings

For the pilaf
1½ cups (280 g) long-grain white rice, rinsed in several changes of cold water until the water runs mostly clear, then soaked 15 minutes and drained
½ cup (50 g) vermicelli or broken thin spaghetti, broken into ½-inch (1 cm) pieces
2 tablespoons (28 g) unsalted butter
1 tablespoon (14 ml) extra-virgin olive oil
2¼ cups (530 ml) water, hot, just boiled
1 teaspoon (6 g) fine sea salt
For the salad
1½ cups (250 g) canned chickpeas, (one 15-oz / 425 g can) drained, rinsed and patted dry
1 cup (170 g) jarred roasted red peppers, drained, patted dry and cut into ½-inch (1 cm) pieces
2 medium (180 g) Persian cucumbers, cut into ¼-inch (6 mm) dice
4 whole (50 g) scallions, thinly sliced, white and green parts
½ cup (15 g) fresh dill, loosely packed, roughly chopped
½ cup (20 g) fresh flat-leaf parsley, loosely packed, roughly chopped
⅓ cup (35 g) walnuts, toasted and roughly chopped (optional)
For the dressing
3 tablespoons (60 ml) pomegranate molasses
¼ cup (60 ml) extra-virgin olive oil
1 large (45 ml) lemon, juiced (about 3 tablespoons / 45 ml)
1 clove (3 g) garlic, finely grated
1 teaspoon (2 g) Aleppo pepper or mild red pepper flakes
½ teaspoon (3 g) fine sea salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (6)

3-quart (2.8 L) saucepan with tight-fitting lid
Large rimmed baking sheet (for cooling the rice)
Large mixing bowl (4–5 quart / 4–5 L)
Fine-mesh strainer
Small bowl or jar for the dressing
Fork for fluffing

Steps

Before you start

Rinse the rice well and soak it for 15 minutes while you prep; this gives separate, fluffy grains.
Drain the roasted peppers and chickpeas and pat them dry so the salad isn't watery.
Allow about 50 minutes for the pilaf to steam and cool fully before dressing; warm rice wilts the herbs.
Pomegranate molasses varies in tartness and sweetness; taste the dressing before adding it all.

1
Rinse and soak rice
- Rinse the rice in a bowl of cold water, swirling and draining, 4–5 times until the water is mostly clear.
- Cover with fresh cold water and soak 15 minutes, then drain well in a fine-mesh strainer.
- Meanwhile, boil a kettle of water for the pilaf.
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Ready when: Water runs mostly clear and grains look opaque white
Tip: Don't skip rinsing; surface starch is what makes pilaf gummy.
2
Toast the vermicelli
- In the 3-quart saucepan, melt the butter with 1 tablespoon olive oil over medium heat.
- Add the broken vermicelli and stir constantly for 2–3 minutes.
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Ready when: Noodles are deep golden-brown and smell nutty
Tip: Keep stirring; vermicelli goes from golden to burnt in seconds.
3
Coat the rice
- Add the drained rice and stir for 1–2 minutes so every grain is coated in fat and the rice looks slightly translucent at the edges.
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Ready when: Grains look glossy and smell toasty
4
Add water and simmer
- Pour in the 2¼ cups (530 ml) hot water and add 1 teaspoon salt.
- Stir once, bring to a boil over high heat, then reduce to low, cover tightly and cook 15 minutes without lifting the lid.
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Ready when: Small steam holes on the surface and no liquid visible when you tilt the pan
Tip: Don't stir after covering or the rice turns sticky.
5
Rest the pilaf
- Remove the pan from the heat, keep it covered, and let it steam 10 minutes.
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Ready when: Rice is tender with a slight bite and no hard center
6
Cool the rice
- Fluff the pilaf with a fork, then spread it in a thin layer on a rimmed baking sheet.
- Let it cool 25 minutes, stirring once, until it is room temperature and no longer steams.
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Ready when: Rice feels cool to the touch, not warm
Tip: Use this time to chop the vegetables and herbs and make the dressing.
7
Prep the salad
- Dice the cucumbers and roasted peppers, slice the scallions, and chop the dill and parsley.
- Toast the walnuts, if using, in a dry skillet over medium heat for 3–4 minutes, then chop.
- Keep the vegetables in the large bowl.
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Ready when: Walnuts smell fragrant and are lightly browned
Tip: Blot the peppers and chickpeas well so the dressing clings.
8
Whisk the dressing
- In a small bowl or jar, whisk or shake the pomegranate molasses, ¼ cup (60 ml) olive oil, lemon juice, grated garlic, Aleppo pepper, ½ teaspoon salt and several grinds of black pepper.
- Taste: it should be tangy, slightly sweet and well seasoned.
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Ready when: Dressing is smooth, glossy and emulsified
Tip: If too sharp, add a teaspoon of olive oil; if too sweet, add a squeeze more lemon.
9
Toss and season
- Add the cooled rice and chickpeas to the bowl of vegetables.
- Pour over three-quarters of the dressing and fold gently with a large spoon until evenly coated.
- Taste, then add more dressing, salt or lemon as needed.
- Fold in the walnuts just before serving.
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Ready when: Grains are glossy and evenly coated, not clumped or mushy
Tip: Fold rather than stir to keep the rice grains intact.

Good to know

Tips

Cool the rice completely before dressing so it stays fluffy and the herbs stay bright.
Dress the salad in two stages: most of the dressing now, the rest just before serving, since rice absorbs it as it sits.
Basmati works well but gives a drier, more separate grain; reduce the water to 2 cups (475 ml).
Serve with feta, olives, or grilled chicken to make it a fuller meal.

Make ahead

"Cook and cool the rice up to 2 days ahead and refrigerate it airtight. Make the dressing up to 3 days ahead. Toss everything together up to 4 hours before serving, adding the herbs and walnuts just before serving for the best color and crunch."

Storage & reheating

"Room temperature: up to 2 hours (rice salads should not sit out longer). Refrigerator: airtight up to 4 days; the rice firms up when cold, so let it sit 20 minutes at room temperature, toss, and refresh with a squeeze of lemon and a drizzle of olive oil. Freezing is not recommended because the vegetables turn watery."

Substitutions

vermicelli or broken thin spaghetti → orzo. Toast the same amount in the butter as written; it gives a more classic orzo-rice pilaf.
pomegranate molasses → 2 tablespoons balsamic vinegar plus 1 tablespoon honey. Less tart and fruity but a workable stand-in.
unsalted butter → extra-virgin olive oil. Use 2 tablespoons for a fully vegan salad.
walnuts → toasted pine nuts or pistachios. Use the same amount.