ISO Afghani recipe...

[JJ40]

I had dinner at an Afghanistan restaurant recently, and had a great dish that I really enjoyed. It was lamb on a bed of brown basmati rice with onions, carrots, raisins, and Afghani spices.

Does anyone have a recipe for a dish like this??

Many thanks,
Julie

[lorilei]

Any idea what that dish was called? (does the restaurant have a menu online or anything helpful?)

I'm just suspecting that there are a whole SLEW of dishes that resemble what you've described... and a name might be helpful to narrow in on a recipe.

[KValley]

Julie:

Here is a thread I started a couple of months ago on Afghan cooking: http://www.cookinglight.com/vbb/show...ht=afghanistan

There are recipes within, as well as some great links to Afghan cuisine/recipes. I'm sure you'll be able to find what you are looking for!

Cheers,

another Julie

[JJ40]

Julie, thanks so much for the link. Somehow I totally missed that thread. The recipe you posted there for Q'abuli lamb sounds like what I had! Thanks!!

Here's the recipe if anyone else is interested:

Q'abuli Chicken or Lamb

This recipe uses long-grain Basmati rice that is cooked with plenty of room in a large pot so that each grain is separate. From Patricia Rassuli, serves 8.

Ingredients
3 1/2 cups Basmati rice
2 large carrots, finely julienned
2 cups oil
1 1/2 cups raisins
1/2 cup slivered almonds
2 tbsps brown sugar
6 skinless, bone-in chicken breasts, cut in half (about 2 1/2 lbs), or 2 1/2 lbs leg of lamb, cut into 2 1/2-inch chunks
3 large onions, minced
Salt and pepper

Seasoning mixture:
4 tbsps ground dried cumin
2 tbsps ground large black cardamom (sold in Middle Eastern markets)
2 tsps cinnamon

Directions

Wash rice and soak for at least three hours in cold water. The rice must be under water.

Saute carrots in 1/2 cup oil. Add raisins, almonds and brown sugar. When carrots are soft, set aside in a bowl.

Fry onion in 1 1/2 cups oil until dark brown. When the onions start browning, stir constantly or the onions on the bottom will burn. When dark, dark brown, add chicken or lamb and brown. Season with salt and pepper. Add water barely to cover and 2 tablespoons seasoning mixture. Cover and simmer until soft, 20 minutes. The lamb will take longer than the chicken, about 45 minutes.

In a large ovenproof pot, bring water to a boil. Drain rice in a colander and add to water. Boil rapidly until al dente. Test for doneness after about 5 minutes. Drain into colander. Put rice back in pot and add broth, folding to coat each grain. Spread rice over bottom of pot and make a well in the middle for the meat. Place meat into pot and mound rice over it.

Make three steam holes in the center of the mound. Sprinkle rest of seasoning mixture on top. Put carrot and raisin mixture on top. Bake in 500-degree oven for 15 minutes. Reduce heat to 350 and bake for hour.

To serve: Remove carrot mixture and put on a plate. Serve rice and meat in a big platter and garnish with the carrot mixture.

[magpie]

Oops-- sorry-- I posted to the wrong threat!