“One could not count the moons that shimmer on her roofs, or the thousand splendid suns that hid behind her walls.” ~ Khaled Hosseini, Afghan author (1965 – )

After reading Khaled Hosseini’s book, A Thousand Splendid Suns, I was inspired to indulge in a traditional Afghan supper. The story is a heart-wrenching chronicle of the last 30 years of Afghanistan history, told with a tender eye for the culture and struggles of the people who live there, especially the women. It is one of the best stories I’ve read in the last 20 years.

Kabuli Pilaw (also spelled, “Qabuli Pilau”) is a national dish full of rice, vegetables, dried fruit, and nuts, with naturally sweet overtones. Most recipes for this dish include mutton or chicken, but it is nutritionally complete without it, cholesterol-free, and much lower in fat, which makes it a great candidate for Meatless Monday fare.

Kabuli Pilaw is typically eaten with Noni Afghani, a type of flatbread similar to the Naan of India, and a salad made from cucumbers, plain yogurt, and mint. By all means, if you can’t get the Naan or Noni, just substitute pita or even flour tortillas, but to make the dinner really authentic, you’ll have to eat it right-handed from a community pot, while sitting on the floor!

If you are interested in learning about the current culture, customs, and etiquette of Afghanistan, a good site to visit is www.Kwintessential.co.uk.

Pistachio nuts are customary for this dish, and I highly recommend using them if you can, otherwise, use coarsely chopped almonds. If you have some bits and pieces of vegetable leftovers, go ahead and stir them in, too. Only the carrot sticks are kept for the top as a sort of garnish.

Qabuli Pilau

Carrot Topped Kabuli Pilaw

Kabuli Pilaw

Serves 3 as main course, 6 as side dish
Time: 45 minutes (most to cook rice)

1 cup brown jasmine rice
2 teaspoons garam masala
2 ½ cups vegetable broth
2 medium carrots cut into matchsticks
½ cup chopped dried apricots
½ cup raisins
½ cup frozen peas
¾ cup shelled, roasted pistachio nuts

Begin cooking rice, stirring in the garam masala, and substituting vegetable broth for the amount of water given on the package directions.

Meanwhile, place the carrots in a microwave-safe bowl, cover, and cook for 1 minute on high to soften. Otherwise, sauté in 2 teaspoons vegetable oil until soft, about 7 minutes.

About 10 minutes before the rice is finished cooking, stir in the apricots, raisins, peas, and nuts. Layer the carrots on top, cover, and complete cooking.

Allow to cool for at least 20 minutes before serving if you will be eating with your hands.

Another great piece of fiction set in Afghanistan is James Michener’s book Caravans. It was written in 1963 and covers the post-WWII years, with a little different perspective than Hosseini’s, but is also well worth the read. As summer is winding down, this is a perfect time to put together our autumn reading list. What is on yours?