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Char Masala Spices Used For Afghan Rice Recipes Afghan Food Recipes
The “prince of rice” is a pantry staple. Aged (or “classic”) basmati rice has been matured for 1–2 years, intensifying the flavour and resulting in a lighter and fluffier chalau (steamed rice). When making pulao (or palau), many Afghan cooks favour Sella basmati rice, which has been steamed and dried. This makes the rice slightly yellow in colour and results in perfectly separate cooked grains. Rice is rarely served without a garnish, whether it be spiced carrots, nuts or fried spices.
Thick, natural yoghurt is used extensively in Afghan cuisine. Chakah (yoghurt drained until it becomes the texture of soft cream cheese) is the basis of sauces, dips, drinks and added to curries. It is also dried and shaped into pebble-like balls called quroot. The hard cheese is reconstituted by rubbing it back and forth with water in a special clay bowl.
Chana is a small Indian chickpea and dal is the Indian term for dried, split and hulled pulses, which include peas, beans and lentils. Sweet, nutty chana dal is an excellent source of protein and a favourite in soups, stews and curries. Rinse and soak before cooking.
Mulled Spices Afghan Via Craftsy Crochet Blanket Crochet Craftsy
A wide variety of dried fruits, including mulberries and green raisins, is used for cooking, snacking and as a sweet treat after a meal. Dried plums are a popular cooking ingredient and impart a sweet and sour flavour, while sultanas make a regular appearance in rice dishes. Nuts are also used extensively for cooking, snacking and as an offering after a meal; Afghans particularly love almonds, pistachios, pine nuts and walnuts. A specialty served at New Year celebrations is haft mewa, a dish of seven dried fruits and nuts.
Two of the most loved herbs in Afghan cooking. Fresh coriander is used so extensively – in garnishes, dishes or a salsa-like chutney – that it’s often referred to as “Afghan parsley”. Dried mint might be stirred through a range of dishes or yoghurt sauce or sprinkled liberally over steamed dumplings and fried eggplant.
While Afghanistan’s rich and flavorful cuisine is gradually becoming better known outside the country’s borders, it may still be some time before everyone is fortunate enough to have a delicious Afghan restaurant right around the corner from their home. However, if you’re a gourmand who doesn’t want to wait, don’t worry: many of Afghanistan’s tastiest dishes can be made at home with just a few extra additions to your regular shopping list. Read on for an overview of everything you’ll need to try your hand at making Afghan food at home.
The complex flavors of Afghan cuisine come from the liberal use of herbs, spices, and flavorings. These seasonings are often used in dishes that need to be cooked for long periods of time, allowing the flavors to blend and deepen. Some of the most important seasonings to have in your pantry include:
Herbs & Spices. 1 Comment | February 20, 2013. Afghan food is similar to the Middle East's and India's, using use many of the samespices. But Afghan cuisine is milder and lighter than its Indian cousin. Many of theingredientsusedinAfghan dishes probably aren'tinyour spice shelf, but you'll find them at Asian or Mid-Eastern shops.
Green cardamom, the kindusedinAfghan recipes, is native to India. The strongly flavored spice has long been a stapleinAfghan cooking, particularly for desserts. Recipes noted for their use of cardamomincludeafghanfudge, cookies, baklava, cereal and meat porridge, and pastry dishes.
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