Rice from Afghanistan
Experience a symphony of flavors with this traditional Afghan Rice recipe, a dish that beautifully balances tender lamb, fragrant basmati rice, and a medley of sweet and savory toppings. Infused with warming spices like cinnamon, cardamom, and cumin, this pilaf-style masterpiece is slow-cooked to perfection, allowing the delicate flavors to meld together. Sweet caramelized carrots, plump raisins, and crunchy slivered almonds add a delightful contrast to the savory lamb and spiced rice, making each bite a rich and satisfying blend of textures and tastes. Perfect for special occasions or a comforting family meal, this Afghan-inspired dish is as vibrant as it is delicious, offering an authentic glimpse into the heart of Afghan cuisine. Treat your taste buds to this show-stopping recipe today!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Lamb (shoulder or leg, cut into chunks)
- 2 large Onion
- 2 medium Carrots
- 0.5 cup Raisins
- 0.25 cup Slivered almonds
- 4 tablespoons Cooking oil (vegetable or canola)
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.5 teaspoon Black pepper
- 3 cloves Garlic
- 3 cups Chicken or beef broth
Instructions
Rinse the basmati rice in cold water several times until the water runs clear and soak it in water for 20-30 minutes. Drain and set aside.
In a large pot, heat 2 tablespoons of oil over medium heat. Sear the lamb chunks on all sides until browned. Remove the lamb and set it aside.
In the same pot, add the remaining 2 tablespoons of oil. Thinly slice the onions and sauté them until golden brown, about 10-15 minutes.
Add the minced garlic, lamb, salt, cumin, cinnamon, cardamom, and black pepper to the pot. Stir and cook for 2 minutes, allowing the spices to coat the lamb.
Pour in the broth, bring to a boil, then reduce the heat to low. Cover and let the lamb simmer for 45 minutes, or until tender.
While the lamb is cooking, julienne the carrots. In a small pan, heat 1 tablespoon of oil, add the carrots, a teaspoon of sugar, and sauté for 5 minutes until slightly caramelized. Set aside.
In the same pan, lightly toast the raisins and slivered almonds for 2 minutes until fragrant. Remove and set aside.
Once the lamb is tender, remove it from the pot and strain the broth to remove any solids, reserving the liquid.
In another large pot, bring the strained broth to a boil. Add the soaked and drained rice to the boiling broth, stirring occasionally. Cook until the rice is just tender but not fully done, about 7-8 minutes. Drain any excess liquid.
Layer the rice and lamb in the pot, alternating between the two, beginning and ending with rice. Cover the pot with a tight-fitting lid or foil to trap the steam.
Reduce the heat to low and simmer the rice and lamb for 30 minutes, allowing the flavors to meld together.
During the last 5 minutes of cooking, sprinkle the sautéed carrots, raisins, and almonds on top of the rice mixture.
Once done, fluff the rice gently with a fork, mixing in the toppings. Serve warm, garnished with additional almonds or raisins if desired.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7752 mg | 337% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 84.7 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3440 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
