Kale Biryani with Garbanzo & Pomegranate (Crowd sourced)

November 27, 2012
0 Ratings
  • Serves 4-6
Author Notes

Me: There's some Kale I need to use up.. can I make that for Lunch? DH: How about some Kale rice?..saute the Kale with onion, add some rice..?? Me: Sounds good.. how about adding some Garbanzo to the mix? DH: Perfect.. can you make some cucumber Raita with that? 1/2 hr later.... ME on the F52 Hotline: URGENT: need info on spices to pair with Kale.. 15 min later.. HLA: Go Moroccan with some Ras el Hanout.. 1/2 hr Later.. Kristen: Nutmeg.. (the only hitch.. I was already half way through) BUT, to cut a LOONG story short.. Delicious healthy Biryani spiced up with Anardana (dried Pomegranate powder), Ras el hanout with a touch of Nutmeg. Adding fresh Pomegranates as a garnish in lieu of herbs was a last minute touch but it worked splendidly!

What You'll Need
  • 2 cups Canned chickpeas, rinsed and drained
  • 3 cups Cooked Basmati rice
  • 1/2 bunch Tuscan /Dinosaur Kale leaves washed, dried, deveined and cut into a chiffonade
  • 3 largish Shallots, finely sliced
  • 2 tablespoons Olive oil + extra for drizzling
  • 1 tablespoon Coriander seeds, whole
  • 1 - 2 tablespoons Ras el Hanout spice blend
  • 2 tablespoons Anardana (dried Pomegranate powder) OR pomegranate molasses
  • 1/2 cup Pomegranate Arils
  • Salt to taste
  • 1 pinch Cayenne pepper (as per taste)
  • 1/2 Nutmeg
  • 1/2 cup Toasted sliced almonds
  1. Preheat oven to 325 F. Heat 2 tablespoons of olive oil in a skillet. WHen it just barely begins to smoke, add the coriander seeds, stir and allow to turn a golden brown. Add the shallots and fry on low heat until it turns translucent. Add the Kale, Garbanzo, Ras el Hanout, Pomegranate Powder (or molasses) and the cayenne. (cover and cook on low heat until the kale is completely wilted. Add salt and adjust for seasoning.
  2. Brush a 8 inch baking dish liberally with olive oil. Layer half the Basmati evenly. Over the rice, add the Cooked Kale mixture and spread evenly. Using a microplane, grate the nutmeg evenly over the green mixture. Add the remaining Basmati rice and smooth down over the kale/garbanzo mix. Sprinkle the toasted almonds and drizzle with extra oil. You may have some Kale Garbanzo filling left over..
  3. Cover the baking dish with a sheet of aluminum foil. Bake for 25-30 minutes till the dish emits a fragrant aroma. The steam trapped inside helps the cooking process. since the kale isn't as 'liquidy' as spinach.
  4. Remove the dish from the oven, uncover and allow to cool slightly. Liberally garnish with the fresh pomegranate arils prior to serving. Pair this with a simple Yogurt side such as Raita or Tzatziki

See what other Food52ers are saying.

  • creamtea
  • hardlikearmour
  • susan g
    susan g
  • Panfusine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

6 Reviews

creamtea November 28, 2012
More yumminess from Panfusine...
Panfusine November 29, 2012
Thanks Creamtea!
hardlikearmour November 28, 2012
Love it! Sounds super healthy and delicious - perfect for this time of year!
Panfusine November 28, 2012
Thanks for the fabulous idea of using Ras el Hanout HLA..Part of the credit goes to you!
susan G. November 27, 2012
I love the story of your 'crowd source'-ing. Especially when it's as beautiful as this!
Panfusine November 27, 2012
Thanks susan_g..This hotline thread ran parallel to making the dish! Its probably still up on the hotline page!