Kabouli
4 -6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | TVP chunks |
| 2 | cups | Water |
| 4 | larges | Carrots |
| 1 | tablespoon | Cooking oil; up to 3 |
| 1 | large | Onion; thinly sliced |
| 1 | teaspoon | Cinnamon |
| 1½ | teaspoon | Powdered cardamom |
| ½ | teaspoon | Powdered cloves |
| 1 | teaspoon | Allspice |
| 1 | Bay leaf; (optional) | |
| ½ | cup | Water |
| 1 | cup | Black currants |
| 2 | cups | Basmati rice |
Directions
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 sauté thinly slice onions until brown. Add TVP and brown further, for one minute. Add all spices and stir.
Add a ½ cup water. Simmer for 5 minutes.
Add carrots, currants, rice and salt. Add enough water to cover the entire mixture (about 3-½ 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@...> on Dec 24, 1998, converted by MM_Buster v2.0l.