Daily Routine Village life in Afghanistan | Cooking Rice and Pea | Village Food Recipe

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber while long-grain rice is more affordable.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Cranberries provide antioxidants, while sultanas are often cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats and are sometimes less costly.

Rinse basmati rice under cold water until water runs clear, then soak for 30 minutes.

Heat 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, cumin, cardamom, and cinnamon; cook for 1-2 minutes until fragrant.

Add cubed lamb or chicken and cook until browned on all sides, about 5-8 minutes.

Pour in water and season with salt and black pepper; bring to a boil.

Reduce heat, cover, and simmer until meat is tender, about 30-40 minutes.

Remove meat and set aside; strain the broth and reserve.

Add soaked rice to the pot with the reserved broth and bring to a boil.

Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15-20 minutes.

In a separate pan, sauté grated carrots in oil until soft, about 5 minutes.

Stir in raisins and cook for an additional 2-3 minutes until plumped.

Fluff the rice with a fork, then layer the sautéed carrots and raisins on top.

Garnish with toasted almonds and pistachios before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens