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Sunday, July 23, 2006


"I'll have what she's having." ~ When Harry Met Sally, 1989.



Pashtun Food

Religious prohibitions prevent the Pashtun (and all Muslims) from eating pork and drinking alcoholic beverages. Staples of the Pashtun diet include bread, rice, vegetables, milk products, meat, eggs, fruits, and tea.

A favorite dish is pulaw, a rice dish flavored with coriander, cinnamon, and cardamom that has many variations.


Quabili Pulaw Dampukht (Rice with Carrots and Raisins)

Ingredients:

2 to 3 Tablespoons vegetable oil
1 onion, chopped
1 pound lean beef stew meat
2 cups water
½ teaspoon each cinnamon, cloves, cumin, and cardamom
2 medium carrots, cut into small, match-stick-sized pieces
1 teaspoon sugar
1 cup seedless raisins
pinch of saffron
2 Tablespoons blanched almonds
2 Tablespoons blanched pistachios
2 to 3 cups rice, cooked in broth from cooking meat

Cooking Directions:

Heat oil and brown onion. Add beef stew meat
and brown on all sides.
Add water and spices.
Cover pan and simmer mixture until meat is tender (about one hour).
Remove meat and set aside. Save the broth to use for cooking rice.
Heat small amount of oil in a small pot and add carrots and almonds.
Cook until carrots and almonds are lightly browned. Remove carrots and almonds, and add them to the meat.
Put raisins in the saucepan with about ¼ cup water.
Simmer for 5 minutes until raisins are puffy.
Remove raisins and add them to the meat mixture.
Cook the rice according to package directions, using the broth from step 3 for the liquid, adding more water if necessary.

Combine all ingredients and mix.
Place mixture in a large casserole and bake at 300°F for 20 to 30 minutes.






I hope you enjoy this recipe as I plan on bringing it to the TMA Band Pot Luck Supper on Friday night if Paula Maxey lets me.


Bon App├ętit



1 comment:

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