Shol-e-Ghorbandi (Afghan Cuisine)

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein while bulgur is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

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

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes are more nutritious, and turnips are often less expensive.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is a protein-rich alternative, while mixed vegetables are cost-effective.

Cut veal into small pieces, about 1/2 pound.

Soak sticky rice in water for a few hours, then drain.

Soak moong green whole lentils in water for a few hours.

Heat 6 to 8 tablespoons of vegetable oil in a pressure cooker over medium heat.

Add 3 medium onions and sauté until brown.

Stir in 4 to 5 cloves of minced garlic and cook for about 1.5 minutes.

Add 5 to 4 tablespoons of tomato paste and mix well.

Add 1 teaspoon of salt and 1 teaspoon of turmeric, then mix.

Add the veal to the pot and stir to combine with the gravy.

Pour in 1 cup of water and pressure cook for about 10 to 12 whistles or until the meat is tender.

Transfer the cooked meat to another pot and set aside the gravy sauce.

In the same pot, add the soaked sticky rice and green lentils to the gravy sauce.

Check the salt and add more if necessary, along with red chili powder and black pepper.

Add 2 cups of water and bring to a boil until the rice is tender, about 6 minutes.

Add another cup of water, dehydrated dill, and chickpeas, then mix well.

Place the meat back on top, cover, and let simmer for about 15 minutes or until the rice is soft.

Cooking Techniques

Equipment Needed

Spice Level: