Rice From Afghanistan Recipes

AFGHANI KABLI PULAO

Steps:

• Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
• Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
• Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
• Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
• Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
• Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

HOW TO MAKE RICE: AFGHAN CHALLOW IS THE WAY

Steps:

• First you must rinse your rice. After bowl is filled with rice, add water to the brim of the bowl. Run your hands through the rice thoroughly and and then strain the water out. You will notice it is very cloudy. Then, fill rice bowl again with water and repeat these steps. You will do this until the water is almost clear. Then let the rice soak in the water for 30 minutes - 4 hours.
• After it has soaked, add salt to large pot of water and bring to a boil. Salt generously. Once boiling, add the rice. Let the rice cook for 5-7 minutes.
• After the rice has cooked, drain the rice.
• While the rice is draining you want to prepare two pots on your oven. (Pot A and Pot B). In Pot A, the pot you just dumped the rice out of, add 2 tablespoons of oil. You want to heat that pan until all the water has evaporated from when you cooked the rice.
• In Pot B add 1/2 Cup of water, 1 Tablespoon of Oil, and 1 Teaspoon of Cumin seed. Head that mixture up.
• p id="instruction-step-6″>6. Back to Pot A, add your drained rice. Now, pour the mixture from Pot B and pour over the top of Pot A of rice.
• p id="instruction-step-7″>7. In your pot of rice, make holes in rice for steam to escape. (watch video)
• p id="instruction-step-8″>8. Now, cover your pot with aluminum foil. Next, put the lid on it. Finally, add your towel. (watch the video)
• p id="instruction-step-9″>9. Cook covered rice on stovetop, med-low heat, for 30 minutes.

RICE FROM AFGHANISTAN

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.

PERSIAN RICE

Steps:

• Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
• Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
• Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
• Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
• Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.