Qabali - Afghani  Rice

Qabali - Afghani Rice

9
SWEETER THAN HONEY 0

"This recipe is Afghani cooking - its a rice dish that's very popular and very delicious. Serve with a nice meat sauce."
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Ingredients

1 h 40 m servings 279 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes.
  2. In a large skillet, heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool.
  3. Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer.
  4. In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook until sugar dissolves completely, making a syrup. Remove from heat , and cool. Once cool, add 1 cup water, and return to a boil.
  5. Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook over high heat until you hear crackling noises. Remove from heat.
  6. Bake, covered, in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

Marvelous- aromatic-and delicious! Must use basmati rice. A real treat!!

Most helpful critical review

This recipe has errors in it that cause peoples' rice to become "mushy" or displeasing. It is because of the wrong instructions given. You should never soak or wash the rice in cold water as di...

This recipe has errors in it that cause peoples' rice to become "mushy" or displeasing. It is because of the wrong instructions given. You should never soak or wash the rice in cold water as di...

The first time I made this recipe I tossed it; the rice was mush, but it had a good flavor. I made it again, cooking the rice for 3 minutes after returning the water to boil. I also skipped ma...

Marvelous- aromatic-and delicious! Must use basmati rice. A real treat!!

The raisins are a nice touch. The dish smelled delicious, but the flavor was nowhere near as strong as the fragrance for me. I thought the rice was awfully boring and won't be making it again....

The boiling time of the rice has been corrected to read 5 minutes.

Odd. My rice also ended up like mush, and after baking comes out like some sort of rice casserole. The instructions for cooking rice are unique so I think I'll stick to cooking it in the norma...

This rice is great! I ate this with some indian soup and it was great! Great flavors all together in one great dish! I added about 1 tsp of salt

It was great to have a different taste to normal steamed basmati. And an easy recipe to follow. The only change I made was I added the spices first, to let them cook a little followed by the ric...

Kids didnt like it much - too exotic for them. I love it with Brazilian chicken!