Vegan Pumpkin and Chickpea Pilaf

Use a cast-iron kazan or a heavy-bottomed non-stick pot. Heat the pot, add the cooking oil, and let it get hot.

Fry the whole spices in the oil: the cinnamon stick, star anise, cloves, barberries, and cardamom.

Add the ground spices (turmeric, cumin, ginger, black pepper, and coriander) and sauté for a few seconds to toast them without burning.

Toss in the carrots, cut into thick matchsticks, and sauté.

Add the rinsed rice, pre-soaked chickpeas, and pour in the salted water.

Bring the water to a boil, then layer the diced pumpkin evenly on top.

Reduce the heat to low, cover with a lid, and let it simmer undisturbed for 20 minutes.

Turn off the heat and let the pilaf steam and rest for another 5–7 minutes.