Taste the world right in your kitchen with Afghan recipes
onion and tomato salad
2 large tomatoes, thinly sliced
1 medium onion, thinly sliced
1 serrano chile, seeded and minced
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh cilantroAlternate slices of tomatoes and onions on serving platter. Mix remaining ingredients except cilantro; spoon over vegetables. Sprinkle with cilantro. Cover and refrigerate at least 1 hour.Yields 6 servings.
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2 large tomatoes, thinly sliced
1 medium onion, thinly sliced
1 serrano chile, seeded and minced
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh cilantroAlternate slices of tomatoes and onions on serving platter. Mix remaining ingredients except cilantro; spoon over vegetables. Sprinkle with cilantro. Cover and refrigerate at least 1 hour.Yields 6 servings.
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cardamom fudge
This fudge is used to celebrate festive occasions.2 cups granulated sugar
2/3 cup milk
1/4 teaspoon salt
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/2 teaspoon ground cardamom
1/4 cup chopped walnuts
1/4 cup chopped pistachiosCook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240 degrees F on candy thermometer. Remove from heat. Add margarine. Cool mixture to 120 degrees F without stirring. (Bottom of pan will be lukewarm.)Add cardamom; beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9 x 5-inch loaf pan. Let stand until firm. Cut into 1-inch squares.
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This fudge is used to celebrate festive occasions.2 cups granulated sugar
2/3 cup milk
1/4 teaspoon salt
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/2 teaspoon ground cardamom
1/4 cup chopped walnuts
1/4 cup chopped pistachiosCook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240 degrees F on candy thermometer. Remove from heat. Add margarine. Cool mixture to 120 degrees F without stirring. (Bottom of pan will be lukewarm.)Add cardamom; beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9 x 5-inch loaf pan. Let stand until firm. Cut into 1-inch squares.
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chicken with golden pilaf
This is the traditional Afghan fried chicken.2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
2 medium carrots
1 medium onion, chopped
1/4 cup butter or margarine
2 1/4 cups water
1 cup uncooked regular rice
1/2 cup raisins
1 tablespoon instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 cup toasted slivered almondsHeat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat. Sprinkle with 1 teaspoon salt. Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes, adding water if necessary. Uncover during last 5 minutes of cooking to crisp chicken.Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces. Cook and stir onion in butter in 2-quart saucepan until tender. Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and thyme. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Serve chicken with rice; top with almonds.Yields 6 to 8 servings.
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This is the traditional Afghan fried chicken.2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
2 medium carrots
1 medium onion, chopped
1/4 cup butter or margarine
2 1/4 cups water
1 cup uncooked regular rice
1/2 cup raisins
1 tablespoon instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 cup toasted slivered almondsHeat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat. Sprinkle with 1 teaspoon salt. Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes, adding water if necessary. Uncover during last 5 minutes of cooking to crisp chicken.Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces. Cook and stir onion in butter in 2-quart saucepan until tender. Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and thyme. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Serve chicken with rice; top with almonds.Yields 6 to 8 servings.
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