Here are a few facts about Afghanistan:

• Capitals: Kabul
• Population: about 30.5 million
• Area: 652 864 km²
• Currency: Afghani

For the Afghan meal I made Qabili palau and bolanis. Qabili palau is a rice recipe with meat and spices. It can be made either with lamb or chicken. Bolanis are like small flat breads stuffed with a potato, cilantro and scallion mixture.

Bolani kachaloo

Ingredients:

• 3 1/2 cups all purpose flour
• 1 cup warm water
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 pound russet potatoes
• 1/2 cup cilantro
• 3 scallions
• 1/4 cup and 2 tablespoons olive oil
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper

Directions:

Mix flout and water together while kneading until it forms a ball. If the dough is a too dry you can add a little bit of water to make it stick together.

Knead the dough for 10 minutes on a lightly floured surface or in a kitchen aid with the dough hook.

After 1o minutes, put the dough in a bowl, cover and let it rest for 1 hour.

In the meantime, boil the potatoes until you can poke them easily with a fork.

Drain the potatoes, let them cool and peel them.

In a large bowl, add the potatoes, the chopped cilantro, the chopped scallions, 2 tablespoon olive oil, salt and pepper. Mash everything together.

Once the dough is rested and the potato mixture is ready, divide the dough in little balls about the size of a small apple (should make 6 to 8 small balls).

Spread a dough ball with a rolling pin into a 10-12 inch circle. Add about 1/4 to 1/3 cup of the potato mixture on one half of the circle and spread it on this half to about 1/2 inch of the edge. Fold the second half over and with your fingers, seal the edge. Repeat with all the other dough balls.

In a large pan, heat 1/4 cup of olive oil. When the olive oil is hot drop 2 of your bolanis in and cook them on both sides until golden brown. Repeat with all the bolanis.

Serve with plain yogurt.

Qabili palau

Ingredients:

• 2 1/2 cups basmati rice
• 1 1/2 pound lamb
• 1 large onion or 2 medium onions
• 2 carrots
• 1/4 cups raisin
• 1/2 cup slivered almonds
• 1 tablespoon sugar
• 2 teaspoon ground cumin
• 1 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper
• Salt

Directions:

Soak the rice in water for at least 2 hours.

First, prepare all the ingredients. Chop the onion, julienne the carrots (cut them in matchstick size), measure the raisin, the almonds, the sugar and spices.

In a heavy bottom pot (I used a dutch oven), heat some olive oil on high heat and brown the lamb. Add salt to taste. Remove the lamb from the pot and cook the onion in the same pot until translucent.

Add the lamb back in the pot with 2 cups of water bring to a boil, reduce heat and let slowly simmer covered for 1 hour.

After 1 hour, take the meat out of the liquid and set aside.

Add cumin, cardamom and black pepper to the liquid and cook for 2-3 minute.

Take the liquid out of the pot and set aside.

Drain the rice that has been soaking in water.

Put 6 cups of water in the emptied pot and bring to a boil. Add 1 teaspoon of salt and the rice. Cook the rice until al dente. It should be nearly cooked but slightly crunchy.

While the rice is cooking, in a small pan, cook the carrots on high heat in 1 tablespoon of water for 2 minutes. Add the sugar, the raisins and the almonds and cook until slightly brown. When ready wrap in tinfoil.

Preheat the oven at 500F.

Drain the rice if there is still water left in it and put it back in the pot.

Sprinkle with a little bit of extra cardamom, pour the lamb cooking juice on top (make sure it is salted to taste). Add the little tinfoil wrap containing the carrots, almonds and raisins on top (do not open it yet). Do not put the lid on.

Put in the oven for 15 minutes. After 15 minutes, reduce the heat to 250F and add the lamb on top of the rice and bake for an extra 15 minutes.

Take out of the oven, open the pouch with the carrots and mix all the ingredients together.

nooshe jan!