- 1 cup whole rice
- 1 cup chickpeas
- 2 cloves of garlic
- 1 TBS salt
- a pinch of saffron
- 1 zucchini (optional)
- Soak the rice and chickpeas for 12 hours preferably.
- Place in a pressure cooker and toast until the water dries up. Add the zucchini cut into large slices at the end.
- Add 3 cups of hot water and seasonings.
- Boil for 10 minutes after getting pressure, turn off and leave covered for another 10 minutes.