Afghan Dinner - Qaubili Pilau and Sabse Borani

Well, who would have thought that Afghanistani food could be so tasty! I am happy to report that my very first World Table dinner went swimmingly :-) I ended up cooking the Qaubili Pilau and the Lamb was super tender and the mix of flavours was yum yum yummy. I also cooked a side of Sabse Borani which was like a spinach and yohurt based side (super easy to whip up) and I really felt that it topped the dish off. I was worried about the rice and lamb being too dry on its own and i think that the Sabse took the dish to the next level (hahahah such a masterchef!) Seriously though, the mix of the zingy yoghurt and spinach did compliment the rice dish. Anyway I have put the recipes below for anyone that wants to have a crack at them! Let me know how you all go :-)

Marga's Modified Qaubili Pilau Recipe

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

·  1 tsp. salt

·  2 cups water.

·  1/4 cup vegetable oil

·  2 carrots

·  1 tsp. sugar

·  1 cup raisins

·  1 cup blanched almonds

·  2 cups basmati rice

·  1 tsp. salt

·  1/2 tsp. saffron

·  1 cup water

Instructions
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. 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. Boil until the rice is done, about 20 minutes.
Once the rice is done, remove from the pot and put it on a oven-save caserole. Place lamb on top of the rice, cover and cook on 300 degrees for about 20'.
Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds

Sabse Borani

• 4 cups fresh spinach leaves, chopped (i just used a packed of baby spinach)
• 1 medium Onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp. vegetable oil
• 1 cup lightly drained plain yogurt (I didnt drain)

Directions

1. Place damp spinach in a saucepan, cover and cook until wilted.
2. Drain and squeeze to remove excess water.
3. Heat oil in a large skillet, sauté Onion at low heat until golden, add garlic and sauté briefly, then add spinach, and cook for a minute or two more.
4. Let cool. In a bowl, smooth yogurt and add spinach mixture.
5. Season with salt and pepper.

I am going to atempt to put up some photos... hmmmm

Look at me go!

So I was lucky enough to enjoy the company of Simmy, Donoghue and the Pepps for my inaugural World Tables feast and together we raised $30 which I have donated to the Central Asia Institute. That will be the equivalent of 18months worth of school supplies for one child - yay awesome work!!!

	Items selected for Sonya Duck
	Item Description Quantity Amount One-Time Gift 1 $30.00
	Items Count :   1	Total :   $30.00

I am super excited about the next meal - bring on Albania - i have had a sneak peak and it all looks very Turkish/Greek!!! Think Meze Plate - YUMMMMMMMMMMMMMMMMMMMMMM

I will be sure to keep you all up to date and I now need to find myself a worthy cause...

'til then... eat, drink, travel....