Bakhtiari Girl Cooking Kalleh Joosh in Wild Nature | Traditional Outdoor Recipe

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more widely available and has a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often cheaper and ready to use.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric and paprika can provide color and flavor at a lower cost.

Rinse rice under cold water until water runs clear and soak for 30 minutes.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in turmeric, black pepper, and cinnamon; cook for 1 minute.

Add chopped kale and cook until wilted, about 3-4 minutes.

Drain soaked rice and add to the pot along with water and vegetable broth.

Bring to a boil, then reduce heat to low and cover; simmer for 20-25 minutes.

Stir in cooked chickpeas and lemon juice; cook for an additional 5 minutes.

Remove from heat and let sit for 10 minutes before serving.

Garnish with dried mint and serve warm.

Cooking Techniques

Spice Level:

Dietary