Afghanistan Eid lunch
As we celebrated Eid in our home for the first time, we decided to to it with Afghanistani meals.
Afghanistan Pulao is a rice dish made traditionally with Basmati rice, however, I used Island Grain's brown rice and it tasted great! The rice is cooked with carrots, raisins, elaichee and geera. Just the right taste of sweet and spice!
Borani Banjan is a popular Afghan dish of baigan, tomatoes, tumeric and cayenne pepper. Although the baigan is traditionally fried, I suggest baking it for less oil. A tasty dish usually accompanied by yogurt.
The meat mouth in the house prepared paprika marinated chicken wings which was pan seared with thyme then baked till tender in the oven.
For desert we had sawine infused with dates, craisins, slivered almonds, cinnamon and elaichee. Yummmmmy!
These Afghan meals helped us to enjoy our first Eid in our new home as I shared some facts about Afghanistan and Eid with my kids, they were absolutely fascinated.
Afghanistan Eid lunch
As we celebrated Eid in our home for the first time, we decided to to it with Afghanistani meals.
Afghanistan Pulao is a rice dish made traditionally with Basmati rice, however, I used Island Grain's brown rice and it tasted great! The rice is cooked with carrots, raisins, elaichee and geera. Just the right taste of sweet and spice!
Borani Banjan is a popular Afghan dish of baigan, tomatoes, tumeric and cayenne pepper. Although the baigan is traditionally fried, I suggest baking it for less oil. A tasty dish usually accompanied by yogurt.
The meat mouth in the house prepared paprika marinated chicken wings which was pan seared with thyme then baked till tender in the oven.
For desert we had sawine infused with dates, craisins, slivered almonds, cinnamon and elaichee. Yummmmmy!
These Afghan meals helped us to enjoy our first Eid in our new home as I shared some facts about Afghanistan and Eid with my kids, they were absolutely fascinated.
Open in Cookpad AppSteps
- 1
Soak rice in enough water for 45 mins.
- 2
Cook rice for 20 mins.
- 3
Meanwhile, heat 1 tbsp coconut oil and add garlic.
- 4
When garlic is lightly browned, add carrots. Stir occasionally.
- 5
When carrots start to change colour, add in raisins and cook for five minutes.
- 6
When rice is done, strain and return to pot with a low fire underneath to cook out excess moisture.
- 7
Add in elaichee, geera and salt and mix well.
- 8
Add in carrots and raisins and mix well.
- 9
Peel eggplants and cut in half. Slice each half into thin slices 1/4 inch thick.
- 10
Fry slices or bake until brown. Do not over cook or middle will become too soft.
- 11
Heat 1 tbsp oil in pan and add in garlic.
- 12
When garlic is light brown, add in tomatoes, tumeric and cayenne pepper and cook for 6 mins until soft and mushy.
- 13
Add in fried or baked eggplant and 1/4 cup water, cover and cook on low heat for 10 mins.
- 14
Serve with yogurt on top.
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