Bezelyeli, Havuçlu Pirinç Pilavı
Rice Pilaf with Peas and Carrots

Ingredients:

2 c rice
3-4 T oil or butter or a combination
3 c chicken broth
1 t salt
1 t sugar (optional)
1 T lemon juice
1+ cup cooked peas and cubed carrots

Make as for plain rice pilaf, but but add the peas and carrots along with the water or broth. When the rice is done and it has rested, fluff to mix the chickpeas evenly throughout the pilaf.

Nohutlu Pirinç Pilavı
Rice Pilaf with Chickpeas

Ingredients:

2 c rice
3-4 T oil or butter or a combination
3 c chicken broth
1 t salt
1 t sugar (optional)
1 T lemon juice
1 c+ cooked chickpeas

Proceed as for plain rice pilaf, but add the chickpeas along with the water or broth. When the rice is done and it has rested, fluff to mix the chickpeas evenly throughout the pilaf.

Domatesli Pirinç Pilavı

Ingredients:

2 c rice
3-4 T oil or butter
2-3 tomatoes, grated
1 t tomato paste
1 t salt
1 t sugar (optional)
3 c chicken broth

Allow the rice to soak at least ½ hour in hot water. Then sauté the tomato paste in the oil, add the grated tomatoes and sauté. Add the rice and sauté with the tomatoes, then add the broth or water. Add the salt and sugar, cover and reduce heat, and cook till water is absorbed. Allow to rest 10-15 minutes and serve.

Kestaneli  Pilav
Rice Pilaf with Chestnuts

Ingredients: 

2 c rice
300 gr chestnuts
4-5 T oil or butter
1 t salt
1 t sugar
3 c chicken broth

First boil the chestnuts and cut into small pieces without mashing. Prepare rice as for plain rice pilaf above, but after the pilaf is finished cooking, add the chestnuts and allow to heat with the resting pilaf. Just before serving, fluff and stir to mix the chestnuts evenly.