Best 2 From Afghanistan With Love Recipes

Embark on a culinary journey to Afghanistan, a land where flavors dance and spices come alive. From the bustling markets of Kabul to the serene landscapes of the countryside, Afghan cuisine is a symphony of aromas and tastes that will transport you to a world of culinary delights. From traditional dishes passed down through generations to contemporary culinary creations that blend tradition with innovation, Afghan cuisine is a treasure trove of culinary wonders waiting to be explored.

Let's cook with our recipes!

RICE FROM AFGHANISTAN

Rice from Afghanistan image

Found on ricegourmet.com. I don't know how authentic this recipe is to the rice served in Afghanistan. Furthermore, the directions were incomplete and ingredients were missing from the list. I made do with what I had to work with here.

Provided by COOKGIRl

Categories Rice

Time 33m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup long grain basmati rice
2 tablespoons oil (I used olive oil)
1 medium yellow onion, thinly sliced
1/2 inch cinnamon stick (1 cm)
1 bay leaf, rubbed (I use fresh bay leaves that I keep on hand in the freezer)
3 whole cloves
1 pinch mace (small pinch)
1/2 teaspoon salt, to taste
1 tablespoon sugar

Steps:

Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).
Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
Transfer rice to a serving platter.
Remove the whole cloves before serving or at least warn the diners.

FROM AFGHANISTAN WITH LOVE

From Afghanistan With Love image

The first time I had this dish was at the Hellmand Afghani Restaurant in San Francisco. I fell in love immediately and went on a quest to recreate the flavors of this dish. It was called Pumpkin with Meat Sauce. I have switched to sweet potatoes because I like them better and they are more readily available year round.

Provided by Laurie Sanders @rhinemaidens3

Categories Beef

Number Of Ingredients 13

Ingredients

2 large sweet potatoes
1/2 cup(s) canola or corn oil
1/3 cup(s) white sugar
1 large onion
1 1/2 pound(s) ground beef
1 large tomato
2 clove(s) garlic
1 1/4 teaspoon(s) ground coriander
1 1/2 teaspoon(s) salt
1 teaspoon(s) fresh ground pepper
1/2 teaspoon(s) tumeric
2+ tablespoon(s) tomato paste
1 cup(s) water

Steps:

Peel and dice the sweet potatoes to bite sizes. At this point you can either bake them in the oven for the entire time OR you may parboil them until just barely tender, drain and then proceed to step two.
Pour some of the vegetable oil (DO NOT USE OLIVE OIL) onto a jelly roll pan and use it to grease the pan well and then spread the drained sweet potato chunks out on the pan. Pour remaining oil over the potates and sprinkle the white sugar over it. Bake in a 400 degree oven for 15-20 minutes stirring once if you parboiled them. If the potatoes are raw when you start this process, bake until tender stirring every ten minutes (probably 40-45 minutes).
Finely chop the onion while heating a couple tablespoons of vegetable oil in a skillet until it ripples. Add the onions, stir frequently and sautee until golden brown 10-15 minutes.
Add the ground beef and saute until the meat is no longer pink or about 5 minutes.
Dice up the tomato and mince the garlic. Add to meat and onions along with the coriander, salt, pepper and tumeric. Cook for 5 minutes.
Add 2-3 tablespoons of tomato paste and all the water bringing the mixture to a boil over high heat before covering, turning the heat down and simmering for about 15 minutes.
Plate with the sweet potatoes as the base and the meat sauce ladled over it.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and utensils ready to go. This will help you stay organized and avoid scrambling later on.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. If you can't find fresh ingredients, frozen or dried ingredients can also be used.
Season to Taste: Don't be afraid to add more spices or seasonings to your dish if you think it needs it. Taste your food as you cook and adjust the seasonings accordingly.
Don't Overcook Your Food: Overcooked food is tough and chewy. Cook your food until it is just cooked through, then remove it from the heat.
Garnish Your Dishes: A simple garnish can make your dish look more appealing and inviting. Try adding a sprinkling of fresh herbs, a dollop of yogurt, or a drizzle of olive oil.

Conclusion:

Afghan cuisine is a delicious and diverse culinary tradition that has something to offer everyone. From hearty stews and kebabs to flavorful rice dishes and refreshing salads, there is something for everyone to enjoy. If you're looking for new and exciting recipes to try, I encourage you to explore Afghan cuisine. You won't be disappointed.