This recipe is an Afghan specialty and is part of every Afghan family party. Of course, I’ve put my own spin on the classic dish — as most Afghani women do. Enjoy!
- First, you must julienne your carrots before you fry them in the pan. Once the carrots are cooked, add the cardom & sugar.
- Roast the pistachios and put all the ingredients aside.
- Pour the oil into a big cooking pot and fry the crushed garlic. Grind some ginger and turmeric and cook in pot until it’s golden brown.
- Add the turkey thighs to the pot, cover, and set to low heat.
- After 15 minutes (once the meat juices have come out), cook the meat on high heat so that all liquids vanish.
- Add the onions, salt, pepper, pepperoni, cinnamon stick, and one cup of water.
- Let it simmer for 45 minutes until the meat is tender.
- Prepare the Ghabeli spice by caramelizing the sugar with oil, then pour into the pot of meat.
- Drain the rice that you have soaked in water for at least an hour.
- Fill a big cooking pot with ¾ water and let it boil.
- Pour the drained rice into the boiling water and let it cook until the rice becomes soft (you can test this by fishing out one rice corn and squishing it to see whether it has become soft).
- Drain the rice and fill it back in the cooking pot. Mix it with the meat juice (strain the juice before).
- Add the meat to the top of the rice.
- Create a crater in the rice pile and put some aluminum foil on it and lay down the topping.
- Use a cloth on the lid of the pot and cook it in low heat for 50 minutes until you hear some crackles.
Add your toppings and serve hot!