Afghan House Specialty
Fahima Fatah was born in Kabul, Afghanistan and now has dedicated her life to helping women from her homeland to adjust to all aspects of integration and adaptation to Canadian life. The Afghan Women’s Counselling and Integration Community Support Organization also provides support to women still in Afghanistan and in Pakistan refugee camps. Fahima’s lamb recipe is a favorite with every Afghan family.
Lamb or Chicken and Yellow Rice (qabili pilau)
1 large onion, diced
1/2 cup/125 mL vegetable oil
11/2 lbs./750 g lamb on the bone cut into 1-2 inch pieces
or 1 chicken cut in pieces
2 cups/500 mL water
1 tsp./ 5 mL salt
2 tsp./10 mL ground cumin
1/4 cup/60 mL vegetable oil
2 large carrots, cut in match-sized sticks
1 tsp./5 mL sugar
1/2 cup/125 mL black seedless raisins
6 cups/1.5 L water
1 lb./500 g long-grain rice, preferably basmati
1/4 tsp./1 mL saffron
1/2 tsp./2 mL pepper or to taste
In a pot, brown the diced onion in the oil until fairly dark. Add the lamb or chicken and brown lightly. Add the 2-cups of water, salt and the ground cumin. Cover and simmer until the meat is tender - about an hour.
Remove the meat from the juice and set the juice aside. In the oil, saute the carrots and the sugar. Cook until carrots are lightly browned. Remove from oil. Add the raisins to the oil and cook until they swell up.
Bring the 6 cups of water to boil and add the rice. Let it cook for 5 minutes and then remove all water from the rice. Boil the meat juice and add it to the rice. Let the rice absorb all the juice. When all the liquid has been absorbed, immerse the meat into the rice and add the saffron and pepper. Place the carrots and raisins on top of the rice. Place the pot in the oven and bake at 300 F/150 C for 30 minutes. To serve, first remove the carrots and raisins. Place all the rice on a platter and garnish it with the carrots and raisins.