Afghan Lamb and Rice with Herbs
Pulao-e Gosfand ba Sabzi
A fragrant and flavorful rice pilaf featuring tender chunks of lamb simmered with a generous amount of fresh herbs, creating a vibrant green hue and a refreshing aroma. This dish is a delightful variation of traditional Afghan rice dishes, showcasing the importance of fresh herbs in their cuisine.
🧂 Ingredients
- 750 g Lamb shoulder, cut into 1-inch cubes
- 2 cups Basmati rice, rinsed and soaked for 30 minutes
- 2 medium Onions, finely chopped
- 6 cloves Garlic, minced
- 1 cup Fresh cilantro, finely chopped
- 0.5 cup Fresh dill, finely chopped
- 0.5 cup Fresh parsley, finely chopped
- 0.25 cup Fresh mint, finely chopped
- 0.25 cup Vegetable oil or ghee
- 3.5 cups Chicken or lamb broth
- to taste Salt
- to taste Black pepper
- 4 Cardamom pods
- 1 Cinnamon stick
- 1 Bay leaf
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat the oil or ghee over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
💡 Tip: Browning the lamb adds depth of flavor to the final dish. - 2
Add the chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Ensure the onions are cooked until translucent for a sweeter base. - 3
Return the lamb to the pot. Add the cardamom pods, cinnamon stick, and bay leaf. Pour in the broth, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 1 hour, or until the lamb is tender.
💡 Tip: Simmering the lamb with aromatics infuses it with flavor. - 4
While the lamb is simmering, combine all the chopped fresh herbs in a bowl. Set aside.
💡 Tip: Using a variety of fresh herbs is key to the vibrant flavor and color of this dish. - 5
Once the lamb is tender, remove the cardamom pods, cinnamon stick, and bay leaf. Stir in most of the chopped herbs, reserving some for garnish.
💡 Tip: Adding the herbs towards the end of the lamb cooking time helps preserve their fresh flavor and color. - 6
Drain the soaked basmati rice. Add the rice to the pot with the lamb and herbs. Ensure the rice is submerged in the liquid. If needed, add a little more broth or water.
💡 Tip: Properly draining and rinsing the rice prevents it from becoming mushy. - 7
Bring the mixture to a boil, then reduce the heat to low, cover tightly, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
💡 Tip: Avoid lifting the lid during cooking to allow the rice to steam properly. - 8
Let the pulao rest, covered, for 10 minutes off the heat. Fluff the rice gently with a fork. Garnish with the reserved fresh herbs.
💡 Tip: Resting the pulao allows the flavors to meld and the rice grains to separate.
💡 Pro Tips
- ✓For a richer flavor, use ghee instead of vegetable oil.
- ✓If lamb is unavailable, beef or chicken can be substituted, adjusting cooking times accordingly.
- ✓Ensure the rice is not overcooked; it should be tender but still have a slight bite.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of dried barberries or raisins during the last 10 minutes of rice cooking for a touch of sweetness and tartness.
- For a spicier version, add a finely chopped green chili with the garlic.
- Incorporate a pinch of saffron threads soaked in warm water for an extra layer of aroma and color.