Cooking traditional Afghan food in the village | iran village life

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein while long-grain rice is more affordable.

split mung beans

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Green lentils are nutritious and yellow split peas are less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits while canola is budget-friendly.

slivered almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and sunflower seeds are cost-effective.

Rinse basmati rice under cold water until water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add sliced onions and sauté until golden brown, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced carrots and cook for 3-4 minutes until slightly softened.

Add split mung beans, cumin, cardamom, cinnamon, and bay leaves; stir to combine.

Pour in water and bring to a boil.

Add soaked rice and salt; stir gently to combine.

Cover the pot, reduce heat to low, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit, covered, for 10 minutes.

Fluff the pilaf with a fork, then stir in fresh herbs, raisins, and slivered almonds before serving.

Cooking Techniques

Spice Level:

Allergens