The Quik Cook! International Favorites: Afghanistan

The saying goes, that the way to a man’s heart is through his stomach. Let me just add that the way to any lover’s heart is through their gastrointestinal tract (a man who cooks for me has already gotten to 2nd base, easy lol!).
But what if your Baby “isn’t from around here” and you want to cook something special from home that will make them feel all warm and fuzzy inside, ust like their Mama use to make?
Well, you’re in luck! I’ll be blogging recipes for cuisine from countries around the world, starting from the Muslim land of Afghanistan to the Motherland of Zimbabwe. So get those pots n’ pans and recipe cards ready! Our first stop?… Afghanistan for Kabuli Pulao!

afghan flag 

 

Kabuli Pulao – Afghani Rice
(Rice Pilaf with Meat, Raisin & Carrots)

Cooking Time: 40 minutes / Serves: 6

Ingredients:

Lamb or Beef – 750 Gram, cut in large pieces (lightly salted)
Beef/Lamb broth – 1 cup
Basmati rice – 3 cups (500 Gram)
Onion – 2 large, diced
Saffron – ½ tsp
Cumin powder – ½ tbsp
Salt – 2 tsp
Carrots – 3, julienned (sliced) thin vertical slices
Black raisins – 1 cup
Almonds – ½ cup, blanched
Pistachios – ½ cup, blanched
Cooking oil – ½ cup (250 ml)
Tomato- 3 medium size
Water – 2½ cups (boiled)

Preparation:
  1. Soak rice in water in a bowl and keep aside.
  2. Heat oil in a heavy large skillet or pressure cooker and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add saffron and tomatos fry the meat until the oil separates and rises to the top. Add water (boiled) and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required.
  3. In a separate pan, sauté carrots, in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.
  4. When meat is cooked, Lower the heat and add rice, salt and water/beef broth cover the pan (pressure cooker) cook until rice absorb water. once the water dries up to about 70% of its original quantity, then cover the pan (pressure cooker) Let the Pulao stand for about 15-20 minutes on medium/low heat. We call this brewing time.
  5. When ready to serve, transfer the rice on serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts.
  6. Serve hot with salad and appetizers.
 
Next stop: Bahamas

 

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