Brown Basmati & Chickpea Pilaf

by Jonathan Cheung

Spices, raisins and dates, elevate this brown basmati dish from ordinary to gourmet. Simple, delicious and whole grain based.

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Brown Basmati & Chickpea Pilaf


  • 1 1/2 cups/375mL Dainty Brown Basmati rice
  • 3 cups Water
  • 2 tbsp Butter or Vegetable Oil
  • 1 small Onion, peeled and sliced thin
  • 1 tsp. Turmeric
  • 1 pinch ground Cinnamon
  • 1 pinch ground Cumin
  • 1/2 cup/125mL Raisins
  • 1/2 cup/125mL Dates, pitted and chopped
  • 1 x 425g. can Chickpeas, drained and rinsed
  • Salt & Pepper
  • Optional: Chopped fresh green herbs for garnish



Cook the rice in a rice cooker, or on stovetop, with 4 cups of water.


Meanwhile, heat a large sauté pan over medium high heat. Add the butter, or oil. When hot, add the sliced onion and cook until lightly browned.


Add the turmeric, cinnamon, cumin, chick peas, raisins, and dates to the sauté pan. Stir together and cook for another few minutes until hot and aromatic.


When the rice is done, pour the sauté pan mixture into the rice cooker, or pot and stir to combine. Season with salt & pepper. Serve garnishes with fresh herbs.

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