Best 2 Afghani Rice Recipes

AFGHANI LAMB AND RICE DISH

Steps:

• Preheat oven to 325 degrees. Soak saffron threads and set aside.
• Meat: In a large pot in plenty of water add the ground lamb, 2 T. of the onion and salt and pepper. Bring to boil and cook meat for about 15-20 minutes or until meat is no longer pink. Drain meat and reserve all the cooking liquid. Set meat aside. (It is very important to save the liquid as this will be used to cook the rice.).
• Rice: In pan combine the reserved lamb stock, the rice, the saffron threads-straining the threads but including the soaking water, cinnamon, ground cumin, ground coriander and the cardamom powder. Cover, bring to boil and simmer 20 minutes or until grains are tender.
• While the rice is cooking saute the carrots with the sugar on medium heat in a little bit of oil about 5 minutes, being careful not to burn. Next add the onion and raisins and saute another 2 or 3 minutes until carrots are slightly tender but still firm, onions are soft and raisins have plumped up. Set aside.
• Lightly oil an oven proof casserole dish. Spoon half of the carrot mixture on bottom of casserole, followed by part of the meat mixture, then some of the rice, layering the ingredients so that you end up with rice on top. Cover and bake about 25 minutes in low oven.
• Remove casserole dish from oven. Garnish with the remaining carrot/raisin mixture and fresh cilantro sprigs. Season with salt if necessary.

SWEET AFGHANI RICE WITH LEMON & CHICKEN (ZARDA PALAU)

Steps:

• Preheat oven to 300F (yes that low).
• Boil shredded peel in 1 cup water for 5 minutes, drain & rinse.
• Desolve sugar in 1/2 cup water, add peel and boil gently for 5 minutes or until syrup is thick. Set aside.
• Heat 1 tbs ghee or oil in a frying pan and fry almonds gently until golden (Watch carefully they brown quick when you turn your head.) Remove from pan once done.
• Add remaining ghee or oil and brown chicken pieces on all sides, remove with a slotted spoon and season chicken with salt and pepper.
• Add onion to the pan and fry gently until soft and slightly browned.
• Add 1/2 cup water to the pan to lift browned juices, return chicken and simmer gently for 7 minutes.
• Bring 5 cups of water to a boil in a large pot. Add washed rice and salt to taste.
• Return to a boil and boil for 8 minutes then drain in a colander or sieve.
• Turn rice into a bowl and pour syrup over rice. Toss rice and spread half into a greased casserole dish.
• Arrange chicken pieces on top with the onion and half the cooking liquid.
• Spread remaining rice on top, pour on remainder of chicken liquid evenly.
• Cover casserole and cook in oven for 40 minutes.
• Meanwhile steep pounded saffron threads in hot water. (An Arab coffee cup is the perfect size for this).
• When palau is cooked remove top layer of rice and arrange around edge of warm serving platter. put chicken pieces aside and place bottom layer of rice in center of platter. Top with chicken pieces and garnish with reserved almonds. Pour saffron liquid over the rice boarder and serve immediately with yogurt.