Tag: Afghan

Badenjan Chalow

This month, Pomi asked that I try to create a recipe using one of their tomatoes paired with eggplant. I have been craving my favorite Afghan meal from a restaurant in Philadelphia called Ariana so my mind went immediately to trying to replicate it. The meal, Badenjan Chalow, is a lamb dish with eggplant, cooked with tomatoes, onions, garlic and spices served over basmati rice.

Pomi’s strained tomatoes are perfect for this recipe. Although I’d love to put this in a slow cooker and let it cook all day, I wanted to make this weeknight meal friendly.

 

Ingredients:

  • 1 cup cooked basmati rice
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 eggplant, peeled and diced
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground tumeric
  • 1 lb lamb chunks
  • 1 container Pomi strained tomatoes

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My Attempt at Afghan Cusine

There are two Afghan restaurants near where I live, and I love them so much that not one, but both restaurants know me by name. That’s when it hit me that I should probably attempt to recreate some of these delicious meals myself, to help my poor empty wallet.  So, here’s my attempt at Korma-E-Murgh (at least that’s what it is called on their menu). The dishes are usually made with lamb or chicken, and the lamb far surpasses the chicken. But making lamb still intimidates me, so I’m trying this with my trusty chicken. On the menu, this dish is described as “delicately seasoned boneless diced chicken with tomatoes, onions, and selected Afghan spices, served with white rice”… here goes..
Ingredients
Ingredients
   For the sauce:
  •      3 tablespoons olive oil
  •      1 medium onion, chopped
  •      1 tablespoon tomato paste
  •      1 tablespoon chicken bouillon granules
  •      2 teaspoons paprika
  •      3 teaspoons ground cumin
  •      3 teaspoons ground coriander
  •      1 cup water
  For the chalow:
  •      1 cup basmati rice
  •      1 1/2 cup chicken broth
  •      1/4 teaspoon ground cumin
  •      1/8 teaspoon nutmeg
  •      1/8 teaspoon ground cloves
  •      Chicken

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