Basmati & wild rice with chickpeas, currants & herbs from Jerusalem (page 106) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken sofrito; Pan-fried mackerel with golden beetroot & orange salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mary_xo214q on May 21, 2026

    Used black beans instead of chickpeas, and parsley as the only herb. Turned out great.

  • nikki_bjkjyl on May 17, 2026

    Great use of ingredients for a hearty side or main plate with pesto chicken on top

  • LMK on July 25, 2025

    I love this dish and using store bought fried chickpeas & a rice cooker makes easy work of it. I toast a combination of basmati & Royal blend rice in a pan on the stove with the oil, cumin seed & curry powder before putting in the rice cooker. The conversion from recipe as written to one Zojirushi “cup” is roughly: 114 grams rice (total), 3/4 tsp cumin seed, 1/2 tsp curry powder, 1/2 cup chickpeas & 40g currants.

  • joeljkp on February 18, 2025

    What a great festive rice! Would be excellent for a celebratory meal or vegetarian Thanksgiving. Made as written - I finally got the technique right for the fried onions. Great leftovers.

  • Rachaelsb on January 10, 2024

    I have been eyeing this for awhile-great rice dish. I cooked wild and basmati together in rice cooker and then mixed in chickpeas, onions and currants after done. Did fresh herbs right before serving. Very satisfying and hearty rice dish. Will def make again.

  • rhb on December 02, 2022

    Good side dish. We make a lot of changes: 1/2 c rice, 3/4 c water, more salt, two onions. And make onions ahead of time.

  • Lbi4 on November 06, 2020

    I've made this in the past with quinoa as the only grain, and it's pretty good that way. Tonight I made it with brown basmati rice, no wild rice (didn't have any) and doubled the recipe so we'd have leftovers. Yum! It's always a bit more work than I remember it being, so fair warning : )

  • Hannaha100 on September 18, 2017

    Used a wild rice/long grain mix 150g instead which takes 18 mins to boil. Added 200g cauliflower to water. Otherwise as written (but no dill). Enjoyed by all including toddler, and healthy! Will repeat. Might do a veg side as well next time.

  • Jojobuch on July 24, 2017

    Flavourful recipe - as I couldn't find wild rice, I used just the basmati and it was still a good dish, though you may lose some of the "al dente" component without it.

  • anya_sf on May 30, 2017

    I made 1/2 recipe, which was plenty for 3 people. It's definitely time-consuming (although not difficult) to make all the various components, but the total combination of flavors was great. I did need to add more salt and pepper at the end. I might skip the fried onion next time just to avoid that extra work, but the flavor was definitely complementary to everything else. I think you could just do basmati rice and skip the wild rice without too much flavor loss. I served it with chicken sofrito, and they went well together, but this would go well with many other, simpler dishes, since this has a lot going on. I would consider increasing the herbs next time also.

  • Zosia on April 04, 2017

    A really wonderful, flavourful side dish. As others have noted, it is quite labour intensive but it does make a huge amount and leftovers (with herbs and fried onions packed separately and stirred in at the last moment) reheated quite well at next day's lunch.

  • twoyolks on November 15, 2016

    I didn't feel the rice had a lot of flavor. The spices added the chickpeas just didn't carry through to the rice. I think it'd be better if the rice was cooked in stock instead of water. I did like the addition of currants.

  • Silverscreensuppers on August 09, 2016

    Lovely rice! I made this for a dinner party to go alongside some Indian spiced slow cooked lamb and it was a perfect combination. It's a nice fancy rice to make for an occasion...

  • mfto on June 14, 2016

    p 106

  • mondraussie on November 22, 2014

    Definitely use a basmati/wild rice mix to save on cooking time. Fantastic rice dish, really wonderful flavours

  • Rutabaga on April 02, 2014

    What a fantastic rice dish! It's a little too labor intensive for a weeknight, but it's hearty enough that it could almost stand on its own, with just one or two simple side dishes. It also makes an elegant side dish for a more elaborate dinner.

  • saladdays on August 20, 2013

    I made this with a packet of mixed basmati and wild rice, which made it quicker to prepare than cooking both types of rice separately. It makes a substantial side dish which we had with a hard-boiled egg to provide some protein. Another success from this wonderful book!

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