RECIPE: Afghan Long Grain Rice

This is another recipe from The Best of Afghan Cooking by Zarghuna S. Adel. I've made it multiple times now and the resultant grains are longer than any other rice I've prepared.  Zarghuna recommends Baghlan brand, which is a sela (parboiled) basmati grown in Pakistan.

The cooking process is long, but not difficult.  I made a few changes which makes it not technically Afghan, but we like it.

Afghan Long Grain Rice 

 

Serves 4

INGREDIENTS:

• 2 cups Basmati long grain rice (Zarghuna recommends Baghlan brand, which is sela basmati)
• 2 t. salt
• 2 t. cumin seeds (optional)
• 1/2 t. ground cardamom (optional) 
• 1/4 c. oil (I used ghee*)

This is the brand Zarghuna recommends.  There is another variety in a white bag but it's unavailable here.

INSTRUCTIONS:

Rinse the rice (I use a large fine mesh stainless sieve) under running water, rubbing it together to remove extra starch, until the water runs clear.  Soak the rice for about 4 hours (I leave the rice in the sieve but position it over a bowl and fill the bowl with clean water.)   I have soaked it overnight and it was fine.

In a 3-quart pot bring 4 cups of water to rapid boil over high heat.  Drain the rice (this is easy when it's already in a sieve!) and slide it gently into the boiling water.  Stir and wait for a re-boil.  Boil uncovered for 3-5 minutes or until the rice grain is tender to the bite.  Drain in a sieve (I use the same sieve, which is heatproof) then rinse lightly with cool water to remove excess starch.  

Return the pot to the cooktop and add the ghee (please don't use unhealthy seed oils).   While the ghee melts, dissolve the salt in 3/4 cup water.  

Transfer the rice back to the pot and stir to coat with ghee.  Optional: sprinkle with the cumin and cardamom.  

Pour the salt water evenly around the top of the rice. Mix well.  Pile the rice up in the middle of the pot to form a dome.  With a skewer make a few holes through to the bottom of the rice (I use the handle of my wooden spoon).  

Place two layers of cloth towels over the pot and secure with the lid, then fold the towels up over the lid.  If you have a gas or coil cooktop, secure the ends well!  

Wrap the pot lid in dishtowels to prevent fire!

 

Steam on high for about 5 minutes until steam escapes through the towels, then lower the heat and simmer for 20 minutes. Stir and serve.  (I will be testing this in my 360 Cookware pot - I suspect I won't need the towels.)

NOTE: The original recipe has you adding the fat, but not stirring it into the rice, so it pools in the bottom of the pan.  We prefer it spread it throughout.  

*Ghee is not typically used in Afghanistan, but the oil that is used, sunflower oil, is not healthy, so please don't use it.

I do not always use the spices.  Sometimes I serve the rice plain, other times I saute the cumin seeds in ghee before adding them at the end.  In the photo below, added cumin and black mustard seeds, and served it over Dishoom House Black Dal, with coriander chutney: