🍚 Spiced Rice with Chickpeas, Cashews & Caramelized Onions

(Golden. Layered. The kind of rice that doesn’t need a side — it is the main event.)

Fluffy turmeric rice, toasted cashews, tender chickpeas, and caramelized onions all tossed together in one imperfectly delicious plate. The grains stick a little, the spices linger, and every bite hits different. This is rustic comfort.

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📝 Ingredients (serves 2–3):

For the rice:
• 1 cup basmati or jasmine rice
• 2 cups water or vegetable broth
• 1 tsp turmeric
• ½ tsp cumin
• Salt to taste
• 1 tbsp olive oil or ghee

For the mix-ins:
• 1 cup canned chickpeas, drained
• ½ cup toasted cashews or almonds
• 1 large onion, thinly sliced
• 1 tbsp butter or oil
• Optional: chopped parsley or mint (optional, but skip the garnish if keeping it ultra rustic)

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🔥 Instructions:
1. Caramelize the onions:
Sauté onions in butter/oil over low heat until deep golden (15–20 min). Stir occasionally.
2. Cook the rice:
Rinse rice. In a pot, heat olive oil/ghee, then add turmeric, cumin, and rice. Toast 1 minute. Add water or broth and salt. Cover and cook until fluffy (about 15–18 min). Let rest 5 minutes, then fluff.
3. Toast the cashews:
In a dry pan, toast nuts until golden. Set aside.
4. Assemble it rustic:
Toss rice with chickpeas, caramelized onions, and toasted cashews. Serve it piled, not plated. Let textures show.

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