Afghan Kofta Pulao (Uzbeki) | کوفته پلو ازبکی

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey is leaner, while ground lamb is often more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is a cost-effective grain.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, while frozen herbs can be less expensive.

Soak rice in water for at least 30 minutes, then drain.

Finely chop onions and garlic, then sauté in vegetable oil until translucent.

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon.

Stir in cumin, coriander, turmeric, black pepper, and salt; cook for 2-3 minutes until fragrant.

Form the beef mixture into small balls (kofta) and set aside.

In a large pot, heat more oil and add chopped tomatoes; cook until soft.

Add the drained rice and stir to coat with the tomato mixture for 2-3 minutes.

Pour in water and bring to a boil, then reduce heat and simmer for 10 minutes.

Gently place the kofta on top of the rice, cover, and cook for an additional 15-20 minutes until rice is tender.

Add grated carrots and peas on top, cover, and steam for 5 more minutes.

Remove from heat and let sit for 10 minutes before serving.

Fluff the rice with a fork and garnish with fresh herbs and lemon juice.

Cooking Techniques

Spice Level: