Qabuli Palau - Pilau from Afghanistan - Perfect for Shabbat

I got this recipe through a dear friend Mohammad Juwad from Afghanistan.  It is very much like Sefardi Pilau and would be an easy Shabbat evening or Shabbat day meal.  Try it with chicken, lamb or beef. 


Qabuli Palau

Ingredients:

1/4 cup olive oil
1 yellow onion, diced
2 lbs lamb
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala

NOTE:  The cinnamon, cloves, cardamon, cumin and garam masala are best but if you do not have these spices, 2 tsp of good quality curry powder can be used in an emergency.  When buying garam masala, purchase the best you can afford.  It is delicious.
1 tsp. salt
2 cups water.

1/4 cup vegetable oil
2 carrots - cut like matchsticks if you are cooking for that night.  Cut larger if cooking for Shabbat day.
1 tsp. sugar
1 cup raisins
1 cup blanched almonds (I use toasted pine nuts)
1 cup un-salted pistachios

2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water

Method:

In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.

Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Repeat with the pistachios. Remove and set aside.

Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water.

If you are making this as cholent/hamim for Shabbat day, stop here and put in an oiled, heavy bottom pan, cover tightly, and cook overnight in a very low oven temperature.  If some rice sticks to the bottom of the pan don't worry - that is the BEST PART!

Boil until the rice is done, about 20 minutes.

To cook the rice, boil the meat juice and add 2 cups long grain rice, 1 1/2 tsp. salt, and sufficient water to bring the liquid 2 inches above the rice. Add the oil in which the carrots were cooked and 1/8 tsp. saffron (optional) to the cooked rice. Put meat and rice in a large casserole, cover and set in a 300 degree oven for 20-30 minutes.

Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins, almonds and pistachios (the toppings are optional depending on your taste)

K (F)
Serve with lemony salads, dips and lots of challah

Grilled Lamb Chops with Roast Tomato, Green Beans, New Potatoes and Herb Salad

This is so delicious. The secret is the fresh herbs and vegetables


Jamie Zlotky and I made this together tonight and as cooks, even we were amazed at how wonderful it was.

For the Herb Salad:
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh coriander/cilantro
1/4 cup finely chopped fresh mint leaves
Juice of one lemon
Extra Virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Roasted Tomato, Green Beans and Potatoes:
4 medium new potatoes - we used tiny new potatoes.  Fingerlings would be delicious as well
1/2 lb (1/4 kg) fresh green beans or haricot verts
4 cloves garlic, thinly sliced

4 shallots (the bulb kind - not spring onions or scallions), thinly sliced

Extra virgin olive oil
1 container of cherry or grape sized tomatoes - we used multi-coloured heritage tomatoes
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1 teaspoon fresh chopped oregano
Juice of one lemon

For the Lamb Chops:
2 racks of lamb (16 rib chops) frenched and separated into 16 individual chops

1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp freshly chopped thyme

To make the Salad:
Lightly toss all ingredients together and set aside.  Do not worry if it seems a bit 'lemony' as the herbs will balance it out as it stands.  Add olive oil until it is of a thick salad dressing consistency

Light the grill and set to medium heat

To make the Vegetables:
Slice the potatoes into thirds or if using fingerlings, leave whole.  Remove tips of green beans and snap in half.  Place in a large pot and add water just to cover.  Bring to a low boil and set a timer to 5 minutes exactly.  When the timer goes off, drain potatoes and green beans in a colander.  In a large saucepan, add olive oil and place over medium flame.  Add shallots and garlic and cook 3-minutes, being careful that the garlic does not burn.  Add tiny tomatoes, green beans and potatoes, salt, pepper, oregano and the juice of one lemon.  Gently stir to mix and set on back of stove, covered lightly.

To make the Lamb Chops:
French the rib bones on the chops or have your butcher do this for you.  Sprinkle both sides of each with salt, pepper, and thyme.  Grill over medium flame for 2 minutes on each side.

To Plate:
Place one quarter of the warmed vegetables in the centre of each plate and arrange 4 lamb chops, with the frenched bones all facing inward, on top of the vegetables.  Drizzle each plate liberally with the herb salad.

Serves 4

Enjoy!

K (F)