Chalau-e Nakhod

Instructions

1. Rinse the rice under cold water until the water runs clear, then let it soak for 30 minutes.
2. Slice the onions and brown them in the oil over medium heat for 10 minutes.
3. Add the chickpeas, cumin and turmeric, then stir for 3 minutes.
4. Drain the rice, then add it to the pan with the salt and stir for 2 minutes.
5. Pour in the water, bring to a boil, then cover and cook over very low heat for 25 minutes without lifting the lid.
6. Let it rest for 10 minutes, then fluff the rice with a fork and serve with fresh coriander if you're using it.