Chalao wa Qorma-e-Kofta

Afghani Rice and Meatball Curry (serves 4-6)

This was a staple combo dish growing up. If you want to feel like a true Afghan learn these two dishes and before long you'll have cravings for all things nuts and dried fruit.

I'm a firm believer that the simplest things are the toughest to master. And chalao is no exception. If done well, it's good enough to eat by itself. Anyone who can make a perfect chalao (the grains are just right - not mushy or tough - and none are broken with just the right balance of salt, oil and cumin) is very proud of that skill and makes sure everyone knows about it; or is that just me?

We'll start with the qorma-e-kofta as that takes a little longer than the chalao. Once that's steaming in the pressure cooker - yup you're using one (but read my alternative cooking methods at the end of this section if you're still not convinced) - you can get started on the chalao. This dish works best if you organise it in two parts: first the kofta (meatballs) and then the qorma (literally meaning sauce or curry). The best part about this qorma is, once you learn it, it'll be the base for many other wet curry dishes.

Ahmahda hastayn? Are you ready?

kofta ingredients

1/2 kilogram (1 pound) ground beef (lean or regular)

1.5 medium or 1 large yellow onion

1 teaspoon coriander powder

1 teaspoon minced fresh ginger

1 teaspoon minced fresh garlic

1/2 teaspoon salt

1/2 teaspoon black pepper (or half Thai chilli pepper chopped if preferred spicy)

optional: 1 egg (to help bind the meat)

pressure cooker (in most kitchenware stores or second hand stores)

kofta instructions

1. In a large bowl, mix the gosht (meat) and kofta ingredients together.

2. Roll the meat into a meatball the size of a golf ball - mine is a little bigger than that. Make sure when you roll them you also smack the meat a little this helps bind the meat. Check for any breakage in the meat and bind it as best as you can. Next, you will flatten the meat a bit - different from the Italian meatball that's plump and round.

3. Once the kofta is prepared place in a large bowl, cover and refrigerate to let it marinate and start on the qorma.

A meatball that has been flattened ever so slightly

qorma ingredients

1 medium or 1/2 large yellow onion shredded or chopped finely

1/2 tablespoon oil (vegetable, sunflower, canola, grapeseed, olive)

1 teaspoon minced garlic

1 teaspoon minced ginger

1 teaspoon turmeric powder

1/2 teaspoon salt (or 1 teaspoon depending on preference)

1 heaping tablespoon tomato paste (unsalted and unseasoned)

optional: 1/2 - 1 teaspoon black pepper or any other pepper for preferred heat

1 + 1/4 cup water

qorma instructions

1. Heat oil in *pressure cooker on high heat. Add onions, spread them out evenly. In two-three minutes you will begin to smell them lightly browning, stir and spread evenly again. Do this a couple of times until you begin to see browning - but not burning - in about half or more the onions in the pot. Be sure to scrape the caramalized onions off the bottom of the pot - you can add a few drops of water to help you do this - with a pinch of salt to flavor and sweat the onions.

*WORD OF CAUTION! When cooking with a pressure cooker, never ever open the lid while the pot has pressure in it. You can test the pressure by placing a spoon under the bottom of the pressure cooker top and lifting it to manually release any pressure until you can't hear any steam coming out, then open the lid.

2. Now add the garlic and ginger, stir and lower heat to medium-high. Wait 1 minute, add the turmeric and salt, then add 1/4 cup water to mix everything. Add the heaping tablespoon of tomoto paste and the remaining 1 cup water. Mix everything and let it cook on low for 5 minutes.

3. With heat still on low, place the kofta in the pot, layering as you go. Turn the heat to high, cover the lid and let the pressure cooker build pressure and heat. Within 7-8 minutes (approximately) you'll hear the pressure cooker top rattle and lift while making a whistling sound. That's when you turn the heat to medium, let it cook for another 7-8 minutes and turn off heat and let it rest for 5-10 minutes allowing all the pressure from the pot to slowly release naturally. Double check if all the pressure is released by using a spoon to lift the top.

*Alternative cooking methods: If you are cooking the qorma-e-kofta in a regular stock pot you'll need about 30-40 min cooking time after you add the kofta. Start with high heat to bring to a boil, then lower to medium. But, keep checking the meat every 15 minutes.

If you are using a slow cooker, prepare the sauce on the stove top, transfer 3/4 of the sauce into the slow cooker, place the meatballs on top and then pour the remainder of the sauce over the meatballs and let it cook ever so slowly for about 4-6hours on low.

chalao ingredients

to boil:

2 cups basmati rice

6 cups water

1/2 teaspoon salt

chalao seasoning:

1 cup hot water

1 teaspoon cumin seeds

1/2 teapoon salt

2 tablespoons oil (vegetable or sunflower, canola, grapeseed, olive is fine too)

Instructions

Prep:Rinse and drain the rice twice to eliminate excess starch. Let rice soak in lukewarm water ideally 1-2 hours before cooking. Otherwise soak while the water boils and drain before transferring to the stock pot.

1. Add rice to 6 cups boiling water and 1/2 teaspoon salt, stir and let boil on high heat. While the rice is boiling, mix 1 cup hot water with oil, cumin and remaining salt in a bowl.

2. In *10 minutes spoon out a grain of rice and pinch between your thumb and index finger, you want the centre or core (Afghan's call this - maghz - the brain) to be hard but everywhere else is cooked. Drain the rice and place back in pot. Add the oil mixture to the rice and fold gently with a slotted or wooden spoon to mix evenly. Cover the pot, heat is on high.

*The time varies slightly depending on how much rice you are cooking or the type of stove you have. But you'll know by checking the centre of the grain!

Chalao is boiling and the oil and cumin mixture is prepped

Allow to simmer for 6-7 minutes - you may hear popping or crackling sounds around this time - that's when you turn the heat to lowest setting, wrap the lid with a clean dish towel and let the rice continue to steam for 10-15 minutes.

I covered the lid with a dish towel and placed the rice on low heat for the final 10-15 min.

3. Turn heat off after 15 minutes. Serve with your qorma-e-kofta and some garnish, such as cilantro, chilli peppers and green onions or your favourite salad. Bon Appetit!

Eshtiya-ye khoob!

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