A cold night in Rotterdam, looking for a place to have dinner and open to try new flavors we ended up in an Afghanistan restaurant. Netherlands might not have the most sophisticated cuisine, however you can find food from many different cultures. It was the first time I tried Afghanistan food, spices, lamp, vegetables and rice are found in many recipes as I found out later. Rice plates were served in most beautiful and attractive way. It was not as simple as ‘rice’. When it was served also in our table it was exactly like this. Placed in a big plate for us to share, with caramelized carrots and juice raisins, bringing out all spices aroma.
30′ | 4 portions
- 250gr. basmati rice
- 2 big carrots cut in long sticks
- 1 onion cut in small cubes
- 100gr. black raisins
- 2kts. sugar
- 1 1/2tsp. cardamom
- 2tsp. cumin
- 1/2tsp. black pepper
- 50gr. olive oil
- Add the onions in a preheated pan where you previously added the olive oil.
- Let them soften for 7′-8′ in medium temperature.
- Add the carrots, raisins, sugar, all spices and some salt. Cook for 10′ in a covered pot so that the carrots get caramelized. Your carrots should be holding their shape and not soften too much.
- At the same time boil the rice.
- Serve the rice adding on top the caramelized carrots and..
- For those that love meat: The original recipe has also lamp cooked with the same spices as the carrots.
2 Comments Add yours
I have been making a similar dish for years with thr addition og dried apricots. The photos are beautiful!
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This sounds also very tasty Carrie, nice hearing from you! 🙂