😊One of my specialties: Kecheri Quroot!
It is a fantastic and delicious dish from Afghanistan. It’s about sticky rice with mung beans, meat balls and quroot topping.
Ingredients for the rice:
4 cup short grained rice or risotto rice
1 cup mung beans
3 tbsp fried onion or 2 onions
4 meat stock cubes
3 tbsp shola seasoning (homemade)
1 tbsp dried dille
100 ml sunflower oil
1 tbsp Chili pepper
2 liters of boiling water
* Quroot is made from dried yoghurt. You van buy nowadays in afghan or iran stores.
2 cup quroot or you van use greek yogurt instead
1 or 2 grated garlic
1/2 cup Water
Soak the mung bean in warm water for several hours and then cook until just tender. Wash the rice and soak also for an hour at least.
In a large pan add oil and fried onions with chili. Add the stock cubes with water, then add the rice and mung beans. Let it simmer on medium temperature. Stir it regularly. Keep adding water to get a creamy end sticky texture and cooked the rice soft.
Take a large plate en widely scoop the rice into a volcano structure. In the middle of the plate place the quroot bowl as shown in the pictures. Add on top of the rice quroot, meat balls and garnish with walnuts, fresh coriander, mint and chili pepper. At the end add hot oil with curcuma over quroot bowl (for extra flavor). Serve the meatballs and quroot also in a separate plates. Enjoy 😊👩🍳💓
Stay tuned for the full kofte / meatballs recipe