Pilaus, rice and meat dishes, are central to any Afghan dinner and I was very interested in trying one. I found several recipes for Qaubili Pilau but chose the original one below because it seemed rather simple. It was pretty good, a dish that certainly grows on you as you keep eating it. It is also a beautiful looking dish, and one that will likely impress your guests.
Marga's Modified Qaubili Pilau Recipe
Ingredients
1/4 cup olive oil 1 yellow onion, diced 2 lbs lamb 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground cardamon 1/2 tsp. ground cumin 1/2 tsp. garam masala 1 tsp. salt 2 cups water. 1/4 cup vegetable oil 2 carrots 1 tsp. sugar 1 cup raisins 1 cup blanched almonds 2 cups basmati rice 1 tsp. salt 1/2 tsp. saffron 1 cup water Instructions
In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.
Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.
Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water. Boil until the rice is done, about 20 minutes.
Once the rice is done, remove from the pot and put it on a oven-save caserole. Place lamb on top of the rice, cover and cook on 300 degrees for about 20'.
Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.
Afghanistan
Fried Brown Rice 2 cups (1lb 5oz/600g) rice | |
Preparation
1. Soak the rice for 15 minutes. Wash well and drain.
2. Heat the oil in a pot and fry the onions until brown. Add the cinnamon, bay leaf, cloves and mace, and sauté 5 minutes. Add the sugar and let it caramelize. Add the rice and saute for 2 minutes. Add salt to taste (about 1 teaspoon) and 4 cups boiling water, and cook for 9-10 minutes until the rice is perfectly cooked.
Makes 3-4 Servings
1 Lb ground beef
1 1/8 tp salt
1 tp pepper
1 ½ tp coriander ground
¼ tp cumin ground
2 large finely chopped onions
2 cup & 2 tbsp water (plus boiling water for mantoos)
1 package wonton wrappers
2 tp tomato paste 6 tablesthingy oil
¾ cup yogurt
¼ tp dried mint
2 mashed garlic gloves
1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.
2) Place wrappers on a cutting board covered lightly with flour one at a time. Place 1 cup of water in a bowl. Using your finger, wet the edges of the wrapper with cold water. Place one tablesthingy of beef mix on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite cornors each in different hands and seal them together making a bow. Place the oil in a bowl. Dip the bottoms of the filled mantoos in oil and place them in a (steam cooker); Steam them for 40 minutes
3) Sauce: While waiting, place the remainder of the filling back in the skillet with tomato paste and cook uncovered for 10 minutes.
4) Yogurt: Add garlic, 2 teasthingy water and mint to the yogurt mix.
5) To serve, put a layer of yogurt on a flat serving (ghori) dish; then place the mantoo on top of the yogurt. Put another layer of yogurt on top of the mantoo; then put a layer of the beef mix and sprinkle the mint.
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