Afghan

Kofta Chalaw

Afghan kofta chalaw pairs tender spiced meatballs in a tomato-onion qorma with fluffy steamed basmati rice. The rice is parboiled and finished by dum steaming, giving it the long, separate grains traditional to chalaw.

▶Watch it madeAshus Delicacies · 5:39

Ingredients

• Basmati rice1 cup
• Ground lamb or beef250g
• Yellow onions2 medium
• Garlic cloves2
• Fresh cilantro, finely chopped3 tbsp
• Tomato paste1 tbsp
• Ripe tomatoes, grated or finely chopped2 medium
• Neutral oil3 tbsp
• Ground coriander1 1/2 tsp
• Ground cumin1 tsp
• Turmeric1/2 tsp
• Black pepper1/2 tsp
• Ground cardamom1/4 tsp
• Green chili, slit1 optional
• Salt2 tsp, divided
• Wateras needed

Method

1. Rinse the basmati rice in several changes of cool water until the water runs mostly clear, then soak it in fresh water for 30 minutes.
2. Grate 1 onion and squeeze out excess liquid; place the squeezed onion in a bowl with the ground meat, 1 minced garlic clove, cilantro, 1 tsp ground coriander, 1/2 tsp cumin, 1/4 tsp turmeric, black pepper, cardamom, and 3/4 tsp salt.
3. Knead the meat mixture with your hand for 2 to 3 minutes until sticky and cohesive, then shape it into 8 small oval meatballs.
4. Finely chop the second onion and mince the remaining garlic clove.
5. Heat 2 tbsp oil in a pan over medium heat and fry the chopped onion until deep golden, stirring often so it sweetens without burning.
6. Add the minced garlic, tomato paste, remaining 1/2 tsp coriander, remaining 1/2 tsp cumin, remaining 1/4 tsp turmeric, and the green chili if using; cook for 1 minute until fragrant.
7. Stir in the grated tomatoes and cook until the oil begins to separate from the sauce, about 6 to 8 minutes.
8. Add 3/4 cup water and 1/2 tsp salt, bring to a gentle simmer, then carefully add the kofta in a single layer.
9. Cover and simmer the kofta gently for 20 to 25 minutes, turning once, until cooked through and the sauce is thick and glossy.
10. Meanwhile, bring a large pot of salted water to a boil, drain the soaked rice, and boil it for 5 to 7 minutes until the grains have lengthened but still have a firm center.
11. Drain the rice well in a colander.
12. Add 1 tbsp oil and 2 tbsp water to the empty rice pot, return the rice in a loose mound, make a few holes through it with the handle of a spoon, cover with a clean towel-wrapped lid, and steam over medium heat for 5 minutes.
13. Reduce the heat to very low and continue steaming the chalaw for 15 to 20 minutes until the grains are fully tender and separate.
14. Serve the kofta and its tomato-onion sauce beside or over the hot chalaw.

Common questions