Best 3 Afghanistan Rice Recipes
**Experience the Richness of Afghan Cuisine: A Culinary Journey Through Afghan Rice Dishes**
In the heart of Central Asia, Afghanistan's culinary heritage boasts a symphony of flavors and textures, with rice playing a central role. Afghan rice dishes are a testament to the country's diverse culinary traditions, influenced by centuries of trade, migration, and cultural exchange. From the aromatic Kabuli pulao to the hearty qabili palaw, each dish offers a unique taste of Afghanistan's rich culinary tapestry. Embark on a culinary adventure as we explore the vibrant world of Afghan rice dishes, unveiling their distinct flavors, enticing aromas, and the stories they hold.
**Kabuli Pulao:**
Kabuli pulao, the epitome of Afghan rice dishes, is a symphony of flavors and textures. Basmati rice, tender lamb, and an array of aromatic spices, including cumin, cardamom, and coriander, come together in this iconic dish. Topped with golden-fried raisins, slivered almonds, and pistachios, Kabuli pulao is a feast for the senses, a dish fit for special occasions and celebrations.
**Qabili Palaw:**
Qabili palaw, another Afghan rice dish that captivates the palate, features succulent lamb or beef slow-cooked with rice, carrots, and raisins. The meat, fall-off-the-bone tender, infuses the rice with its rich flavors, while the carrots add a touch of sweetness and the raisins a delightful burst of tartness. Qabili palaw is often served with a dollop of yogurt or qoroot, a dried yogurt cheese, adding a creamy tang to balance the hearty flavors.
**Mantu:**
Mantu, a delightful variation of Afghan rice dishes, showcases steamed dumplings filled with a mixture of ground beef, lamb, or vegetables, enveloped in a thin layer of dough. These dumplings are then topped with a flavorful tomato-based sauce, yogurt, and a sprinkle of dried mint. Mantu offers a burst of flavors and textures in every bite, a perfect blend of savory and tangy.
**Sheer Berinj:**
Sheer berinj, a sweet and creamy rice pudding, is a beloved dessert in Afghan cuisine. It features a velvety texture, with basmati rice simmered in milk, sugar, and a hint of cardamom. Topped with slivered almonds and pistachios, sheer berinj is a delightful treat that brings a sweet ending to any Afghan meal.
AFGHANI KABLI PULAO
This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.
Provided by chanty475
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h39m
Yield 6
Number Of Ingredients 19
Steps:
- Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
- Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
- Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
- Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
- Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
- Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g
BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)
Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities.
Provided by Annacia
Categories Low Cholesterol
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse rice under running water until water is clear.
- In large bowl, cover rice with water; soak for 1 hour, drain.
- Add salt to large pot of boiling water; add rice.
- Cover and simmer until tender, 6 to 8 minutes.
- Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
- Pour rice into large Dutch oven.
- In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
- Add sugar; stir until dissolved.
- Add reserved cooking liquid; bring to boil.
- Slowly pour over rice, stirring to coat.
- Stir in cardamom, cinnamon, cumin and pepper.
- Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
- Spoon into serving dish, mounding attractively.
- Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
- In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
- Spoon over rice.
RICE FROM AFGHANISTAN
Found on ricegourmet.com. I don't know how authentic this recipe is to the rice served in Afghanistan. Furthermore, the directions were incomplete and ingredients were missing from the list. I made do with what I had to work with here.
Provided by COOKGIRl
Categories Rice
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).
- Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
- Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
- Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
- Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
- Transfer rice to a serving platter.
- Remove the whole cloves before serving or at least warn the diners.
Tips:
- Use high-quality basmati rice for the best flavor and texture.
- Soak the rice for at least 30 minutes before cooking to help it cook evenly.
- Use a heavy-bottomed pot for cooking the rice to help distribute the heat evenly.
- Do not stir the rice while it is cooking, as this can break the grains and make the rice mushy.
- Once the rice is cooked, let it rest for a few minutes before fluffing it with a fork.
- For added flavor, try adding some saffron, cardamom, or cumin to the cooking water.
- Serve the rice with your favorite Afghan dishes, such as kabobs, curries, or stews.
Conclusion:
Afghan rice is a delicious and versatile dish that can be enjoyed on its own or with a variety of other dishes. By following these tips, you can easily make perfect Afghan rice at home. Whether you are a beginner or an experienced cook, you are sure to love this flavorful and aromatic dish.
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