Chello Bowl: Rice, Falafel, Mirza Ghasemi Recipe
Enjoy a delightful Chello Bowl featuring fluffy rice topped with crispy falafel and a rich, smoky Mirza Ghasemi for a satisfying meal.
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Ingredients
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Chello Bowl Ingredients
Method
Chello Bowl Directions
- 1
Prepare the Rice
Rinse the basmati rice under cold water until the water runs clear. Combine the rice and water in a pot, add a pinch of salt, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
- 2
Make the Falafel
In a food processor, combine the canned chickpeas, garlic, ground cumin, ground coriander, salt, and parsley. Blend until a coarse mixture forms. Shape the mixture into small balls or patties. Heat olive oil in a skillet over medium heat and fry the falafel until golden brown on all sides. Remove and drain on paper towels.
- 3
Prepare Mirza Ghasemi
Preheat your oven to 400°F (200°C). Slice the eggplant in half and roast it on a baking sheet for 25-30 minutes until soft. Once roasted, scoop out the flesh and combine it in a skillet with diced tomatoes, turmeric powder, and red pepper flakes. Cook for 10-15 minutes until it thickens. Stir in lemon juice before serving.
- 4
Assemble the Bowl
In a serving bowl, layer the fluffed rice as the base. Top it with the crispy falafel and spoon the Mirza Ghasemi over the top. Serve with warm pita bread on the side if desired.