📝 About This Recipe
Qurooti is a soul-warming Afghan classic that celebrates the rustic, tangy profile of 'Quroot'—traditional dried yogurt curds. This dish transforms simple white chalaw rice into a gourmet experience by layering it with a rich, garlic-infused yogurt sauce and a generous topping of buttery, caramelized onions. It is a testament to Afghan hospitality, offering a unique balance of creamy textures and sharp, fermented flavors that are deeply comforting.
🥗 Ingredients
The Rice (Chalaw)
- 3 cups Long-grain Basmati rice (rinsed until water runs clear and soaked for 30 minutes)
- 2 tablespoons Salt (for boiling water)
- 2 tablespoons Vegetable oil (for steaming)
- 8-10 cups Water (for boiling)
The Quroot Sauce
- 200 grams Quroot (Dried yogurt balls) (or substitute with 2 cups of thick Greek yogurt mixed with lemon juice)
- 1.5 cups Warm water (to dissolve the quroot)
- 4 cloves Garlic (minced into a fine paste)
- 1/2 teaspoon Salt (adjust to taste as quroot is naturally salty)
- 1 tablespoon Dried mint (rubbed between palms to release oils)
The Onion Topping (Piyaz)
- 3 large Yellow onions (very thinly sliced into half-moons)
- 4 tablespoons Ghee or unsalted butter (for a rich, authentic flavor)
- 1/2 teaspoon Turmeric powder (for a golden hue)
Garnish
- 1/4 cup Fresh cilantro (chopped)
- 1 pinch Red chili flakes (optional for heat)
👨🍳 Instructions
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1
Begin by soaking the rinsed Basmati rice in cold water for at least 30 minutes; this ensures the grains expand to their maximum length.
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2
If using traditional hard quroot, place the balls in a bowl with 1.5 cups of warm water. Let them soften for 15 minutes, then use your hands or a whisk to dissolve them into a thick, smooth liquid. If using Greek yogurt, whisk it with a splash of water and a teaspoon of lemon juice until creamy.
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3
Stir the minced garlic, salt, and half of the dried mint into the quroot mixture. Set aside to let the flavors marry.
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4
Bring a large pot of water (8-10 cups) to a rolling boil and add 2 tablespoons of salt.
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5
Drain the soaked rice and add it to the boiling water. Parboil for 6-8 minutes. The rice should be 'al dente'—soft on the outside but still firm in the middle.
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6
Drain the rice in a colander and rinse quickly with lukewarm water to remove excess starch.
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7
Return the empty pot to the stove, add 2 tablespoons of oil to the bottom, and mound the rice back into the pot in a cone shape. Poke 3-4 holes in the rice with the handle of a wooden spoon to allow steam to escape.
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8
Cover the pot with a tight-fitting lid wrapped in a clean kitchen towel (to absorb moisture) and cook on low heat for 20 minutes to 'dam' (steam) the rice.
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9
While the rice steams, heat the ghee or butter in a large skillet over medium-high heat. Add the sliced onions.
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10
Sauté the onions for 12-15 minutes, stirring frequently, until they are deep golden brown and caramelized. Stir in the turmeric during the last 2 minutes.
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11
In a small saucepan, gently warm the quroot sauce over low heat. Do not let it boil, or the yogurt may curdle.
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12
To assemble, spread the fluffy steamed rice onto a large serving platter.
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13
Pour the warm quroot sauce evenly over the center of the rice, allowing it to soak into the grains.
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14
Top the sauce with the hot, buttery caramelized onions and any remaining ghee from the pan.
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15
Garnish with the remaining dried mint, fresh cilantro, and a pinch of chili flakes before serving immediately.
💡 Chef's Tips
If you cannot find quroot, use a high-quality goat milk yogurt for a similar 'funk' and tanginess. When caramelizing onions, be patient; low and slow heat is the secret to getting them sweet and jammy without burning. Always use a kitchen towel under the pot lid when steaming rice to prevent the grains from becoming mushy. Be careful with salt—traditional quroot is very salty, so taste your sauce before adding more.
🍽️ Serving Suggestions
Serve with a side of Afghan Salata (diced cucumber, tomato, and onion salad) for crunch. Pairs beautifully with a hot cup of cardamom-infused green tea. Add a side of spicy Afghan green chutney (Chatney Gashneez) for an extra kick. Serve alongside grilled lamb kebabs for a complete festive meal.