Qabali - Afghani Rice
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Vegetable Oil1 tbsp
White Sugar1 cup
Sultana Raisins1 cup
Water1 pinch
Saffron (optional)1 tsp
Ground Cinnamon1 tsp
Ground Cardamom1 tsp
Black Pepper1 tsp
Ground CuminDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes
3
In a large skillet, heat 3 tablespoons oil over medium heat
4
Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender
5
Stir in raisins, and continue cooking until the raisins are soft and plump
6
Remove from heat, and set aside to cool
7
Bring a large pot of water to a boil
8
Strain rice, and then add to boiling water
9
Cook for about 5 minutes, then strain with a mesh strainer
10
In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar
11
Cook until sugar dissolves completely, making a syrup
12
Remove from heat , and cool
13
Once cool, add 1 cup water, and return to a boil
14
Return the rice to pan
15
Stir in carrots and raisins, and then mix in oil and sugar syrup
16
Season with saffron, cinnamon, cardamom, black pepper, and cumin
17
Poke some holes with a spoon all over the rice
18
Cover, and cook over high heat until you hear crackling noises
19
Remove from heat
20
Bake, covered, in preheated oven for 20 minutes
21
Remove from oven, and toss rice with a fork