Sticky Rice with Mung Beans

Name: Sticky Rice with Mung Beans (Kichiri Qoroot)
Yield: Serves 4–6
Cuisine: Afghanistan
Ingredients: 440 g (2 cups) medium-grain rice, such as Calrose, rinsed; 440 g (2 cups) medium-grain rice, such as Calrose, rinsed; 780 g (3 cups) Greek-style yoghurt; 225 g (1 cup) mung beans; 60 ml (¼ cup) sunflower oil; 1 teaspoon coriander seeds, ground with a spice grinder or mortar and pestle; 1 large ripe tomato; 2 large brown onions, finely diced; Red and green long fresh chilli, thinly sliced, dried mint and mild paprika, to garnish; Red and green long fresh chilli, thinly sliced, dried mint and mild paprika, to garnish; ½ teaspoon ground turmeric; 1 garlic clove, finely grated; Red and green long fresh chilli, thinly sliced, dried mint and mild paprika, to garnish; Red and green long fresh chilli, thinly sliced, dried mint and mild paprika, to garnish; 1 garlic clove, coarsely chopped; 125 ml (½ cup) sunflower oil; 1 large brown onion, finely diced; 1 teaspoon white sugar; 4 large ripe tomatoes, quartered; 1 long fresh red chilli, coarsely chopped; Small handful fresh coriander (cilantro), leaves and stems coarsely chopped; 250 g (9 oz) fatty minced (ground) lamb; 250 g (9 oz) lean minced (ground) beef; 1 teaspoon curry powder; 2 tablespoons white vinegar; 1 tablespoon tomato paste (concentrated purée); 1 large brown onion, coarsely chopped

Kichiri Qoroot

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

This sticky rice dish with mung beans is served with mini kofta, and topped with a sizzling hot oil and yoghurt mix. It is traditional winter fare, made with a tart reconstituted yoghurt called qoroot, which can be something of an acquired taste, so it is often substituted with plain yoghurt, as it is here.

Ingredients

4 large ripe tomatoes, quartered
1 garlic clove, coarsely chopped
125 ml (½

Asia
Afghanistan
Main course
Gluten-free
Winter

Method

To make the kofta, finely blend the onion, chilli, coriander and garlic in a food processor. Add 60 ml (¼ cup) water and blend again to form a fine paste. Place the lamb and beef in a large mixing bowl, ad