The Afghan Australian cookbook author Durkhanai Ayubi emphasizes that a distinctive quality of challaw a simple Afghan dish is the elongated and separate grains of white basmati rice She shared this recipe from her mother, Farida Ayubi, for this fragrant and comforting pot of rice in their cookbook “Parwana: Recipes and Stories From an Afghan Kitchen.” In this preparation, the rice is first parboiled and then steamed and scented with cardamom pods and cumin seeds It is worthy of a celebratory feast, alongside saucy dishes like sabzi, but easy enough for weeknight meals.
Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook “Parwana: Recipes and Stories From an Afghan Kitchen.” The rich green hue of this dish symbolizes the arrival of spring and new life In the book, Ms Ayubi uses a pressure cooker for the lamb you can as well but the stovetop version below doesn’t take very long