VEGETARIAN QAUBILI PILAU(AFGHANISTAN)
Afghanistan's proximity to Iran and India has attracted many travellers and invaders over the centuries. As a result Afghan culture has absorbed many foreign influences including Greek, Persian and Indian.These influences have given Afghans a unique culinary heritage. Whilst Afghan cuisine does include a few vegetarian dishes, there is no doubt that it is predominantly meat based. Happily it lends itself very well to adaptation, as in this rice and lentil dish, with garnishes of carrots, raisins and almonds. Enjoy!
Provided by Sharon123
Categories Rice
Time 1h5m
Yield 4-6
Number Of Ingredients 15
Steps:
- Fry the onions in about a tbls. of oil(I use olive) until golden brown in a skillet or saucepan. Add the salt and spices (except for the saffron).
- Add the rice, lentils, saffron and 5-5 1/2 cups water. Season with salt and pepper to taste and simmer until rice is tender, about 20-25 minutes(lentils will be tender also).
- Just before serving cut the carrots into thin sticks. Saute them in 1-2 teaspoons oil with sugar until tender. Remove from oil and reduce the heat. Add the raisins to the oil and fry until they are swollen. Remove from the oil. Finally add the almonds to the oil(adding a little more if necessary) and brown taking care that they don't burn.
- Serve the rice topped with the almonds, carrots and raisins.
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