Cooking for yourself, Sharing your favourites!!
BATA or BATHA, an Afghan rice dish is cooked with water and acquires a sticky consistency. It is usually eaten with a QORMA/KOMAR, such as SABZI (spinach) or SHALGHAM (turnips). With the addition of stock, meat, herbs, and grains, more eeri Qoroot, and Shola. A sweet rice dish called Shir Birenj (literally milk rice) is […]
Iranian Saffron Steamed Plain Basmati Rice. RECIPE: Ingredients (for 6 serves): 4 cups long-grain basmati rice 8 cups water 2 tablespoons salt 2 tablespoons plain yogurt 1 cup butter or vegetable oil or ghee (see note) 1 teaspoon ground saffron dissolved in 4 tablespoons hot water 1 teaspoon cumin or nigella seeds (optional) Methods: Pick […]
Albaloo polo (Persian: آلبالو پلو) is an Iranian dish of rice and sour cherries usually served with chicken or koobideh kebab or some form of stew (Khoresht). In Persian, Albaloo means cherry, or more specifically morello cherry. Polo is a style of cooked rice, known in English as pilaf. The herbs and spices used in […]
Maash palaw or Mung Bean with Rice. As rice and mung beans are two of Afghanistan’s favorite ingredients, there are quite a number of recipes involving the pair of them. One such is ketcheree: short grain rice cooked up all stickily with garlic and quroot. But In this version (RECIPE 2), which sees mung beans […]
Narenj Palaw or Norinj Palau (Rice with orange) is one of traditional Afghan dishes and it has a lovely delicate flavour. This pilau is prepared with the peel of the bitter (or Seville) oranges. It is quite a sweet dish. RECIPE: Ingredients 450 g long grain white rice, preferably basmati rice 75 ml vegetable oil […]
Zamarod Palaw/Pulao (Rice with spinach) is popular Afghan Pulao Rice Recipe. It’s an ethnic Afghan dish and served in most city centres. Its served in Afghan parties, weddings, and gatherings. RECIPE: Ingredients: 900 gr Basmati Rice 2 bunches Spinach 1 tsp Cumin, ground – As needed salt – As needed 1/2 cup Canola oil Method: […]
Afghan rice with boiled meat. This tasty rice dish is a classic at North Indian, Afghan, and Pakistani meals. It gets its name from the Yakhni (meat stock) it is cooked in. It can be served with just a simple vegetable raita or a curry dish too. RECIPE: Ingredients 450 gr white long grain rice, preferably […]
Qabuli pulao or Kabuli pulao is the most popular dish in Afghanistan, and is considered the national dish. It is a made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish may be made with lamb, chicken, or beef. Qabuli Palau is baked in the oven and […]
Jambalaya ([dʒæmbəˈlaɪ.ə] ˌ[dʒʌm-/ JAM-bə-LY-ə], [JUM-bə-LY-ə]) is a Louisiana origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the “holy trinity” in […]