📝 About This Recipe
A cornerstone of Afghan hospitality, Qaymaq is a luxurious, thick clotted cream that transforms a simple breakfast into a royal feast. Traditionally prepared by slowly simmering high-fat milk until a golden, velvet crust forms, this delicacy offers a delicate sweetness and a rich, buttery texture that is unmatched by store-bought alternatives. Served at weddings and special family gatherings, it represents the warmth and generosity of Afghan culinary heritage.
🥗 Ingredients
The Dairy Base
- 4 cups Whole Milk (Must be full-fat, preferably non-homogenized for best results)
- 2 cups Heavy Cream (Minimum 36% milk fat)
Aromatic Infusion
- 4-5 pieces Green Cardamom Pods (Lightly crushed to release oils)
- 1 teaspoon Rose Water (Optional, for a floral finish)
Traditional Garnishes
- 1/4 cup Raw Honey (For drizzling)
- 2 tablespoons Pistachios (Slivered or finely crushed)
- 1 tablespoon Granulated Sugar (Optional, to sprinkle on top)
Accompaniments
- 2 loaves Naan-e-Afghani (Warm, fresh Afghan flatbread)
- 1 pot Black Tea (Brewed with cardamom)
👨🍳 Instructions
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1
In a large, wide, and shallow heavy-bottomed pot (like a Dutch oven), combine the whole milk and heavy cream. The wide surface area is crucial for forming a thick layer of cream.
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2
Add the crushed cardamom pods to the milk mixture to allow the flavor to infuse as it heats.
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3
Place the pot over medium-low heat. Slowly bring the mixture to a very gentle simmer, stirring occasionally to prevent the bottom from scorching.
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4
Once the milk begins to steam and tiny bubbles appear around the edges, reduce the heat to the lowest possible setting. You want a 'lazy' simmer, not a rolling boil.
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5
Using a small ladle or a spoon, begin to 'froth' the milk by scooping some up and pouring it back in from a height of about 6 inches. Do this for 5-10 minutes to create a layer of foam on the surface.
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6
Allow the milk to cook undisturbed for 30-40 minutes. A thick, yellowish skin will begin to form on the surface. Do not stir during this stage.
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7
Turn off the heat. If using rose water, very gently drops a few beads around the edges of the pot, being careful not to break the surface skin.
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8
Let the pot sit at room temperature until completely cooled. This allows the fat molecules to bind together.
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9
Once cool, transfer the pot (uncovered or very loosely covered with a paper towel) to the refrigerator. Let it chill for at least 8 hours, preferably overnight.
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10
After chilling, use a sharp knife to gently loosen the edges of the cream from the sides of the pot.
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11
Carefully lift the thick layer of Qaymaq off the surface. You can roll it up like a jelly roll or cut it into large rectangular slabs.
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12
Place the Qaymaq on a chilled serving platter. The remaining liquid milk can be saved for use in tea or baking.
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13
Drizzle the top generously with raw honey and sprinkle with slivered pistachios just before serving.
💡 Chef's Tips
Use the widest pot you have; more surface area equals more delicious Qaymaq skin. Never rush the cooling process; the 12-hour chill is what creates the signature 'clotted' texture. If you cannot find non-homogenized milk, ensure you are using 'Heavy Whipping Cream' rather than 'Light Cream' to ensure enough fat content. Avoid using a lid while cooling in the fridge to prevent condensation from dripping onto the cream and making it soggy. If the cream doesn't seem thick enough, you can return the pot to a very low heat for another 20 minutes before the cooling stage.
🍽️ Serving Suggestions
Serve alongside warm, toasted Afghan Naan or crusty sourdough bread. Pair with a hot cup of Sheer Chay (Afghan Milk Tea) or cardamom-infused black tea. Include a side of fresh seasonal fruits like grapes, pears, or pomegranate seeds to cut through the richness. Spread a layer of sour cherry or quince jam over the Qaymaq for a sweet and tart contrast. For a traditional 'Nashta' (breakfast), serve with a side of soft-boiled eggs and walnuts.