Afghan Rice (Kabuli) and Meatballs (Kofta)

When I was growing up in Southern California, my parents had a lot of friends who hailed from the exotic land of Afghanistan. Many a weekend we had dinner parties we invited each other to. I was always excited when we were invited over to theirs, because the food was so delicious. Afghan food is similar to Indian yet has a distinct flavor. Now living in the North East and failing to make any Afghan friends here, I had a sudden craving and decided to make a dish myself. It was a lengthy process (nearly two hours) with many steps. Try to follow the instructions exactly.

I will start with the rice first

Ingredients:

4 cups of Basmati Rice (can be found in any Indian store and now regular stores are carrying it as well)

White Sugar (can substitute splenda)

4 julienne carrots (video posted below of this process)

1/2 cup of black raisins

vegetable oil (don't use olive oil, it has a distinct flavor/scent that will take over the taste of the dish)

Water

Saffron

3 stalks Cinnamon, 6 Cardamom, 1tsp cumin (grind these in grinder or by hand)

black pepper

a video on how to julienne carrots

Prep:

wash the rice 3 times and drain (leave aside)

 

Pre-heat oven to 325 degrees

In a saucepan, heat up 3 tablespoons of oil over medium heat

Add the carrots

Add 1 tsp sugar

Cook while stirring for a few minutes

Add the raisins

Cook for 10 more minutes

Take off heat and Set aside

In another saucepan, heat 1/2 cup of oil and 1 tbsp. sugar

Cook until sugar dissolves

Remove pan from heat and cool

Add 1 cup of water

Return pan to heat to boiling, cook for 2-3 minutes

Take off heat and set aside

Heat water in a large pot til boiling

Add the washed rice and boil for 6 minutes

Strain the rice

Obtain a heavy oven safe pot

Add the rice

Add the carrots and raisins mixture

Mix

Add the syrup mixture

Mix

Add a pinch of saffron and the ground spices

Mix

Cover the pot and put on high heat on the stove for 5 minutes

Then place pot into oven and cook for an additional 20 minutes

The rice should be removed at 20 minutes and placed on a wooden slab until oven cools

Once oven is cool place rice back in to stay warm while you work on the kofta

Now for the Kofta

Ingredients:

2 lbs. of ground beef

let it strain while you ready the other ingredients

2 medium onions thinly sliced

2 Cloves of garlic thinly sliced

3 Cloves of garlic cut into 2 pieces

2 medium onion chopped roughly into 2 inch cubes

Salt

Ground Black pepper

Olive oil

1.5 cans tomato paste

Water

Prep:

blend the onion and garlic pieces (not the slices) with the black pepper in a food processor finely

Add 2 tsp of salt and the above onion and garlic mixture in the ground beef

Mix

In a large non-stick flat pan with high sides, heat about 3/4 cup of oil - heat up at medium high heat

Add the onions - cook until reddish brown (dont burn)

Add the sliced garlic half-way through

While the onions are cooking, mix the tomato paste, 3 cups of water and 2 tsp. of salt together

Add to the onions when they are ready

Cook for five minutes

Take about half a handful of ground beef mixture and toss and roll it in your palms until you get a perfect sphere

Add to the pan

Continue until all the beef is used up

Cover and cook for another 30 minutes

To complete this meal, make a simple salad:

take piece of iceberg letter and slice 2mm thick slices

then cut the other way 2mm until you have chopped pieces

do the same with cucumbers and tomatoes

Mix together

Don't add any dressing or anything on top

here is what your finished product should look like:

enjoy!