Ottolenghi’s Afghani Pulao with Black Chickpea Salsa
By Yotam Ottolenghi
Published on 30 June 2026
This pulao, a fragrant baked, spiced rice, from Yotam Ottolenghi, brings comfort straight to the table. Sweet, caramelised carrots and aromatic spiced rice is topped with a vibrant black chickpea salsa that features tangy barberries and crunchy pistachios, a beautiful balance of textures and bright flavours. Perfect for a simple family meal or a festive spread, you can serve it with cool yoghurt on the side, if you like.Time and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 3 ¼ tsp cumin seeds
- 10 cardamom pods, seeds only
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 105ml olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 300g carrots, coarsely grated
- 1 ½ tsp sugar
- 400g basmati rice, washed and drained
- 3 bay leaves
- 6 strips lemon peel
- 30g pistachios, very roughly chopped
- 25g barberries
- 570g jar Ottolenghi X Bold Bean Queen Black Chickpeas, drained and patted dry
- 2tsp lemon juice
- 10g coriander leaves
- Yoghurt to serve, we used Greek but plant based would work
Method
Step 1
Finely crush 2 ¼ tsp cumin seeds and cardamom seeds using a pestle and mortar, then mix in the ground cinnamon and cloves. Set aside ½ tbsp of this spice mix to use later for the black chickpea salsa.Step 2
Heat the oven to 230°C/ 210°C fan/ gas 8. Pour 45ml olive oil into a large pan set over a medium heat. Once the oil is hot, add the main spice mix, whole cumin seeds, sliced onions and garlic. Cook for 15 mins, stirring frequently until everything is softened and slightly caramelised.Step 3
Increase the heat to medium-high, then add the grated carrots, 1 tsp sugar and season. Cook for a further 15–20 mins, stirring often until the carrots are beautifully softened and caramelised.Step 4
Take the pan off the heat and stir in the washed basmati rice, bay leaves, lemon peel, 800ml boiling water, and season again. Cover tightly with a lid and put in the oven to bake for 25 mins. Once cooked, remove from the oven and leave to rest, covered, for 10 mins.Step 5
While the rice is baking, make the salsa. Heat the remaining 60ml olive oil in a medium pan over a medium heat. Add the chopped pistachios and cook for about 2 mins until lightly toasted and fragrant. Add the reserved ½ tbsp of spice mix along with the barberries and cook for another 30 secs. Stir in the black chickpeas, the remaining ½ tsp sugar, season with salt, and remove from the heat to infuse while the rice finishes cooking. Just before serving, stir through the lemon juice and coriander leaves.Step 6
Fluff the rice gently with a fork and ladle into bowls. Serve with the salsa spooned over the top and a good dollop of yoghurt, if you like.