Chicken and chickpea pilaf (Nohutlu tavuk pilav)

1. Soak the chickpeas overnight, then cook them in fresh water for 40-50 minutes until tender and drain.

2. Poach the chicken breast in the stock with the bay leaf and a little salt for 15 minutes, then take it out and shred it; keep the stock.

3. Soak the rice in warm salted water for 20 minutes, then rinse and drain.

4. Melt the butter in a pot, stir the rice in it for 2-3 minutes, add the chickpeas and season.

5. Pour in 600 ml of the hot stock, simmer covered over low heat for 15 minutes, then take off the heat, cover with a tea towel and rest for 10 minutes.

6. Fluff up the pilaf, spoon it onto plates and pile the shredded chicken on top; serve with ayran and pickles.

Tip: A classic from Istanbul's street carts. With tinned chickpeas it's ready in an hour; you can also drizzle a little hot butter over the chicken.