Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 large eggplant, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the oil over medium heat. Add the onion and garlic and cook until softened.
3. Add the diced eggplant and cook until browned.
4. Add the chickpeas, cumin, coriander, turmeric, salt, and black pepper. Stir to combine.
5. Add the rice and water to the pot. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 20 minutes.
6. In a skillet, toast the slivered almonds until golden brown. Set aside.
7. In the same skillet, add the raisins and cook until plump. Set aside.
8. Once the rice is cooked, remove from heat and let sit for 5 minutes.
9. Fluff the rice with a fork and stir in the toasted almonds, raisins, and chopped cilantro.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 14g
Carbohydrates: 68g
Protein: 10g
Fiber: 6g
Sugar: 10g
Sodium: 600mg
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Pine nuts or cashews can be used instead of slivered almonds.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add diced carrots or bell peppers for extra flavor and nutrition.
- Use different spices such as cinnamon, cardamom, or paprika for a different flavor profile.
- Add cooked chicken or lamb for a meatier version of the dish.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent clumping.
- Toasting the almonds and raisins adds extra flavor and texture to the dish.
- Letting the rice sit for a few minutes after cooking helps it absorb any remaining liquid and become fluffier.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the Kabuli Palaw with Eggplant in a large serving bowl or on individual plates. Garnish with additional cilantro leaves and slivered almonds.
Garnishes:
- Chopped fresh cilantro
- Slivered almonds
- Lemon wedges
Pairings:
- Naan bread or pita bread
- Raita or cucumber yogurt dip
- Roasted vegetables such as cauliflower or broccoli
Suggested side dishes:
- Hummus and pita chips
- Greek salad
- Lentil soup
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue cooking until tender.
- If the rice is too dry, add a splash of water and stir to combine.
Food safety advice:
- Make sure to cook the rice and eggplant to the recommended temperature to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Kabuli Palaw is a traditional Afghan dish made with rice, meat, and spices. This vegetarian version substitutes eggplant for the meat.
Flavor profiles:
This dish is savory and slightly sweet, with warm spices and a nutty flavor from the almonds.
Serving suggestions:
Serve the Kabuli Palaw with Eggplant as a main dish for a vegetarian meal or as a side dish for a larger spread.
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Region: Afghan