| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Afghan | 4 | -6 | ||
INGREDIENTS
| 1 | c | TVP chunks |
| 2 | c | Water |
| 4 | lg | Carrots |
| 1 | tb | Cooking oil; up to 3 |
| 1 | lg | Onion; thinly sliced |
| 1 | ts | Cinnamon |
| 1 1/2 | ts | Powdered cardamom |
| 1/2 | ts | Powdered cloves |
| 1 | ts | Allspice |
| 1 | Bay leaf; (optional) | |
| 1/2 | c | Water |
| 1 | c | Black currants |
| 2 | c | Basmati rice |
INSTRUCTIONS
A sweet and savory Afghanistan dish. Soak dry TVP in 2 cups water for 15 min. or longer. Cut carrots in half. Slice each half lengthwise, thinly. Heat oil in a wide, low pot with a tight-fitting lid and sauté thinly slice onions until brown. Add TVP and brown further, for one minute. Add all spices and stir. Add a 1/2 cup water. Simmer for 5 minutes. Add carrots, currants, rice and salt. Add enough water to cover the entire mixture (about 3-1/2 cups). The water level should be 1 inch higher than the rice. Bring to a boil, then simmer on low heat, for 20 minutes with the lid closed tightly. When cooked, rice should separate and fluff. Serve with salad, etc. Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Dec 24, 1998, converted by MM_Buster v2.0l.
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