Free Recipe Kabouli
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Kabouli Recipe
1 c TVP chunks
2 c Water
4 lg Carrots
1 tb Cooking oil; up to 3
1 lg Onion; thinly sliced
1 ts Cinnamon
1-1/2 ts Powdered cardamom
1/2 ts Powdered cloves
1 ts Allspice
1 Bay leaf; (optional)
1/2 c Water
1 c Black currants
2 c Basmati rice
Kabouli Preparation
A sweet and savory Afghanistan dish. Soak dry TVP in 2 cups water for 15 min. or longer. Cut carrots in half. Slice each half lengthwise, thinly. Heat oil in a wide, low pot with a tight-fitting lid and saute thinly slice onions until brown. Add TVP and brown further, for one minute. Add all spices and stir. Add a 1/2 cup water. Simmer for 5 minutes. Add carrots, currants, rice and salt. Add enough water to cover the entire mixture (about 3-1/2 cups). The water level should be 1 inch higher than the rice. Bring to a boil, then simmer on low heat, for 20 minutes with the lid closed tightly. When cooked, rice should separate and fluff. Serve with salad, etc. Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Dec 24, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Kabouli?
If you know a better Kabouli Recipe please comment below.