| 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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