Afghanistan Kofta Challow Recipes

KOFTA CHALAO

Steps:

• For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls.
• For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes.
• Serve with the basmati rice.

KOFTA CHALLOW (AFGHAN MEATBALLS WITH RICE)

Steps:

• Rinse rice (First make sure to rinse the rice. Leave it aside for few hours before cooking.
• The taste of it will be much better if it is rinsed and soaked in advance.
• Boil water (Boil water in a pasta pot with strainer or use a regular pot and drain the water after boiling using a strainer.
• Once the water is boiled, add the rice and boil for few minutes or until the rice is soft and long.
• Drain water from rice
• Heat a Pan on High heat and add vegetable oil, boiled rice, salt dissolved in warm water and the spices (Cumin seeds, Black Pepper, Cardamom)
• Mix well
• Make holes with the back of spatula.
• Cover the lid with a kitchen towel and place it on the pot.
• Cook on low heat for at least 25 to 30 minutes.
• 10. Serve with your favourite curry
• In an electric food chopper, add coriander, green pepper, onion, garlic, and mince
• In a big bowel, add meat, the minced mixture, and spices.
• Mix well.
• Add onions in a electric food chopper.
• Fry the minced onions in a large saucepan.
• Add tomato sauce.
• Add water leave on high heat until it comes to boil.
• Make small balls from meat mixture and add to the sauce.
• Leave it on low for 30 minutes to cook.
• 10. Serve with basmati rice or naan bread.

AFGHANISTAN: KOFTA CHALLOW

Steps:

• Put the minced lamb, onions, garlic, egg, powdered chicken stock, coriander and black pepper into a large glass bowl. Mix with your hands until all the ingredients are well incorporated. The mixture will be wet.
• Shape the mixture into 2-inch meatballs and set aside.
• Mix the tomato paste and remaining spices with the water until everything is dissolved.
• Cook the finely-chopped onions in the oil until they are a light to medium brown color. Take care not to burn.
• Add the water/tomato/spice mixture to the pot. Gently place the meatballs into the water. Try not to let them touch each other. They should be about 2/3rds submerged; if not, add a little more water.
• Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Check frequently to make sure the meatballs aren't burning.
• After 20 minutes, gently turn each meatball over. Replace the lid but leave it cracked so the steam can escape. You want to boil off most of the water, leaving a thick sauce behind.
• Serve with basmati rice.

CHALLOW (WHITE RICE)

Steps:

• Begin rinsing the rice 1/2 hour before you are ready to start cooking it. Place the rice in a large fine sieve. Run under cold water, shaking the grains, until the water runs clear.
• Drain well and place in large bowl. Fill the bowl with cold water over the level of the rice. Let stand for 30 minutes.
• Pre-heat the oven to 350°F.
• Add the water to a Dutch oven and sprinkle with a little of the salt. Bring the water to a boil. Drain the rice and add the additional water to the pot.
• Stir in the rice all at once and stir one time. Bring back to a boil and cook about 7 minutes, or until rice is soft to the bite. Drain and return to pot.
• In a small bowl, dissolve the remaining salt in hot water. Add the oil to the salt water and mix well. Add this mixture to the rice, using a back and forth motion, until the rice is covered.
• Add the cumin seeds and cardamom.
• Using a wide, flat wooden spoon, mix by lifting a section of the rice and shaking back into the pot. Repeat until the whole mixture is covered with oil and the spices have been well mixed throughout the rice.
• Bring the rice into a slight mound in the middle of the pot. With the spoon handle, make 4 holes around the outer edge of the mound, and one in the center. The rice needs these holes for ventilation.
• Place the tight fitting lid on the pot and place in oven. Bake for 30 minutes. Turn off the oven and let the rice sit inside the cooling oven for 20-30 minutes.
• Uncover and mix as you did previously, by shaking sections of the rice back into the pot until the grains are separated.