Ingredients with Measurements:
- 2 cups basmati rice
- 1 pound boneless lamb or beef, cut into small cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups spinach leaves, chopped
- 3 cups water
- 1/4 cup vegetable oil
- 1/2 cup raisins
- 1/2 cup slivered almonds
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the lamb or beef to the pot and cook until browned on all sides, about 10 minutes.
5. Add the cumin, coriander, turmeric, salt, and black pepper to the pot and stir to combine.
6. Add the water to the pot and bring to a boil.
7. Drain the rice and add it to the pot. Stir to combine.
8. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
9. In a skillet, toast the slivered almonds over medium heat until golden brown, about 5 minutes. Remove from heat and set aside.
10. In the same skillet, cook the raisins over medium heat until plump, about 5 minutes. Remove from heat and set aside.
11. After 20 minutes, add the chopped spinach to the pot and stir to combine. Cover the pot and cook for another 5 minutes.
12. Remove the pot from heat and let it sit for 5 minutes.
13. Fluff the rice with a fork and transfer it to a serving dish.
14. Top the rice with the toasted almonds and raisins.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for the pot and skillet
Serving size:
4-6 servings
Nutritional information:
Calories: 610
Fat: 28g
Carbohydrates: 66g
Protein: 23g
Sodium: 631mg
Fiber: 4g
Sugar: 15g
Substitutions for ingredients:
- Chicken can be used instead of lamb or beef.
- Pine nuts can be used instead of almonds.
- Dried cranberries can be used instead of raisins.
Variations:
- Add diced carrots and potatoes to the pot for a heartier meal.
- Use brown rice instead of basmati rice for a healthier option.
- Add a pinch of saffron to the pot for a more fragrant and flavorful dish.
Tips and tricks:
- Soaking the rice helps to remove excess starch and results in fluffier rice.
- Toasting the almonds and raisins adds extra flavor and texture to the dish.
- Make sure to let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the rice in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the Kabuli Palaw with Spinach in a large serving dish, topped with the toasted almonds and raisins.
Garnishes:
- Fresh cilantro or parsley can be used as a garnish.
Pairings:
- Serve with a side of cucumber and tomato salad for a refreshing contrast.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Cucumber and tomato salad
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the rice is still too wet after cooking, remove the lid and cook for an additional 5 minutes to allow the excess liquid to evaporate.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kabuli Palaw is a traditional Afghan dish that is typically served during special occasions and celebrations.
Flavor profiles:
- The Kabuli Palaw with Spinach is a savory and fragrant dish, with hints of cumin, coriander, and turmeric. The toasted almonds and raisins add a sweet and nutty flavor, while the spinach adds a fresh and earthy taste.
Serving suggestions:
- Serve the Kabuli Palaw with Spinach as a main course for lunch or dinner.
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Region: Afghan