Comments on: My Attempt at Afghan Cusine https://icancookthat.org/2010/11/my-attempt-at-afghan-cusine.html learning the ins and outs of cooking and baking, one recipe at a time Mon, 19 Nov 2018 20:14:23 +0000 hourly 1 https://wordpress.org/?v=6.9.1 By: Kaitlin https://icancookthat.org/2010/11/my-attempt-at-afghan-cusine.html/comment-page-1#comment-397533 Sat, 23 Jun 2018 19:43:38 +0000 https://www.icancookthat.org/?p=336#comment-397533 In reply to Katherine Azad.

Katherine, thanks so much for the tips! I appreciate it!

]]> By: Katherine Azad https://icancookthat.org/2010/11/my-attempt-at-afghan-cusine.html/comment-page-1#comment-397411 Mon, 18 Jun 2018 16:04:17 +0000 https://www.icancookthat.org/?p=336#comment-397411 I married into an Afghan family and have learned a few tricks to making the the dishes taste like my mother in laws. First, start with the onions. Cook them over med low heat until they get dark brown. You can fry the chicken with the onions for a few minutes on either side to make less dishes to clean up later, then remove the chicken, add the tomato paste, and stir until your brown onions are bright orange. Then add the spices and water and return your chicken (cut up) to simmer in the sauce while the rice finishes.

Also, I have never heard any of the women in our family cook the rice with chicken broth (rice is almost holy to Afghans…its kind of a right of passage). They would probably consider it a little sacrilegious…but I think it sounds great. Ill try it this way tonight. One thing I would suggest is to soak your rice before cooking it. We always rinse the rice several times until the water runs clear, then soak it for 30 minutes to 8 hours, depending on how much time you have. Then add it to salted boiling water, cover, and cook for 6-8 minutes until it is a little chewy, but mostly cooked. We then dump the rice in a colander to drain the water and return it to the pan. We will add a little oil and water (and more salt if your rice needs it when you tasted it) and cover with some wet paper towels and then tin foil. Then put the lid on and bake at 350 for 30 minutes. Some people add some cardamom, saffron, or cumin seeds, but we usually just leave it white.

There is another blogger in Fremont that does some slightly Americanized takes on Afghan food that you may enjoy. https://www.afghancultureunveiled.com

Hope this helps and that you continue making Afghan food. I think it is some of the best food in the world.

]]> By: Laims https://icancookthat.org/2010/11/my-attempt-at-afghan-cusine.html/comment-page-1#comment-359185 Sat, 06 Feb 2016 11:35:50 +0000 https://www.icancookthat.org/?p=336#comment-359185 Don’t bake the chicken! You got our spices right though ??

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