Yield: 4 -6

Measure 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 \N Bay leaf; (optional)
½ cup Water
1 cup Black currants
2 cups Basmati rice

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.

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