Afghani Kofta Challow is a delicious and popular Afghan dish that consists of meatballs (kofta) served with rice. Afghani Kofta Challow is a delectable and aromatic dish that showcases the rich and diverse flavors of Afghan cuisine.
The kofta in Afghani Kofta Challow typically consists of ground meat, often beef or lamb, mixed with various spices, herbs, and sometimes onions. The mixture is shaped into small meatballs, which are then fried until they are browned and cooked through.
Challow refers to the fluffy and aromatic Afghan rice that is the staple accompaniment for this dish. Afghan rice is typically long-grain and aromatic, often similar to basmati rice. It's known for its delicate texture and flavor.
Afghan cuisine is known for its use of aromatic spices and herbs. Commonly used spices in Afghani Kofta Challow include cumin, coriander, and cardamom, which infuse the kofta and rice with rich and flavorful taste.
The kofta meatballs are often simmered in a tomato-based sauce, which adds a tangy and slightly sweet element to the dish. This sauce complements the richness of the meatballs and balances the flavors.
Afghani Kofta Challow is often garnished with slivered almonds, pistachios, and sometimes dried fruits like raisins or apricots. These add texture and a touch of sweetness to the dish.
Afghanistan's diverse regions and cultural influences have led to regional variations of Kofta Challow. For example, in some areas, you might find the use of yogurt or saffron for added richness and flavor.
In addition to rice, Afghani Kofta Challow is typically served with Afghan flatbreads like naan or lavash, which are perfect for scooping up the meatballs and sauce. Here is a recipe of Afghani Kofta Challow.
You can also read this Afghani recipe:
Ingredients Required for Afghani Kofta Challow
- 1 pound ground beef or lamb
- 1 finely grated small onion
- 2 minced cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- Salt and pepper to taste
- Vegetable oil for frying
- 2 tablespoons vegetable oil
- 1 finely chopped onion
- 2 minced cloves garlic
- 1 can (14 ounces) crushed tomatoes or 2-3 ripe tomatoes, peeled and chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- Salt and pepper to taste
- 1/2 cup water
- 2 cups long-grain Basmati rice
- 4 cups water
- 2 tablespoons vegetable oil
- Salt to taste
- Slivered almonds, pistachios and dried fruits (for garnish)
Instructions of Making Afghani Kofta Challow:
- Combine the ground meat, grated onion, minced garlic, ground cumin, ground coriander, ground cardamom, salt and pepper in a mixing bowl.
- Mix the ingredients well and then shape the mixture into small meatballs.
- Now take a large frying pan and Heat vegetable oil in it over medium-high heat. Fry the meatballs well and Remove them from the pan when they are brown on all sides and cooked through. Set them aside for future use.
- Add 2 tablespoons of vegetable oil In the same pan and heat it. Add the finely chopped onion and minced garlic when the oil is hot. Sauté until they become translucent.
- Add the crushed tomatoes or fresh tomatoes and cook for a few minutes until they soften.
- Season with ground cumin, ground coriander, ground cardamom, salt and pepper and stir it well.
- Pour in 1/2 cup of water and let the sauce simmer for about 10-15 minutes, allowing it to thicken.
- Take the Basmati rice and rinse it in cold water until the water runs clear.
- Take 4 cups of water in a large pot and bring to a boil. Add the rice, vegetable oil and salt. Stir gently.
- Reduce the heat to low, cover the pot and let the rice cook for about 15-20 minutes until it's tender and the water is absorbed.
- Fluff the cooked rice with a fork.
- Place a portion of the Challow (rice) on a plate.
- Arrange the meatballs on top of the rice.
- Spoon the tomato sauce over the meatballs and rice.
- Garnish it with slivered almonds, pistachios and dried fruits.
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