Festive Rice Pilaf

Boil the cooking liquid for the rice in a separate pot. In a preheated pan, sear the meat with a bit of oil; add 3 bay leaves and 1 tsp whole black peppercorns. Cook for 20 minutes, add 1 tsp salt, and set aside.

In another pot, heat 2 tbsp olive oil and 2 tbsp butter; sauté 1 chopped onion. Add 2 carrots, then stir in red and green peppers and sauté together.

Add 3 cups of rice and stir-fry together with the vegetables.

Add 1 cup of boiled chickpeas and 1 tsp salt; pour in the pre-boiled 6 cups of broth mixture. Cover, and cook for 15 minutes.

Add the seared meat into the rice and cook for another 15 minutes.

Finely chop and add the parsley; let the pilaf rest before serving.