Recipe - Food from Afghanistan - Quabli Pilau
Another recipe from a troubled part of the world. Although Pillaus are quite well known from Indian Cuisine, this Pilau differs and is very distinctive (and delicious). You could eat this with a fresh green salad.
Serves approx 4 people
1 lb Basmati Rice (or substitute another long grain variety)
4 oz vegetable oil
1 1/2 lb lamb
1/2 pint water
2 large carrots
4 oz seedless raisins
1 1/2 tsp ground cumin
1 1/2 tsp ground cardamon
Cinnamon to taste
1/4 tsp saffron (optional and if you can afford it)
2 1/2 pints water
salt and pepper
Tip: If you are vegetarian, you could replace the meat with selected vegetable such as potatoe, green beans and aubergines
1) Fry onion in the oil until it is fairly dark then add the chunks of lamb (1" to 2") and brown a little
2) Add approx 2 cups of water a little salt to taste and 1 to 1 1/2 tsp of cinnemon, cumin and cardamon. Cover and simmer until meat is tender (approx 1 hour - adjust for vegetarian)
3) Remove meat (or vegetables) then cut carrots into small match stick size pieces and saute them along with a little sugar in some oil and cook until lightly brown then remove and in the same oil add the raisins and cook until they swell up.
4) Boil the meat juice (if you are using it) along with the rice, a little salt and enough boiling water to cover by 2 inches. Cook until the rice is tender but not mushy.
5) Mix the meat (or veg), carrots and rice together and place in a large casserole. Cover and bake at around 300 degrees for around 1/2 hour (though allow up to an hour and keep checking).
6) Serve with carrots and raisins showing on top