📝 About This Recipe
Hailing from the lush Ghorband Valley, Shola-e-Ghorbandi is Afghanistan’s ultimate comfort food—a rich, velvety sticky rice dish that bridges the gap between a risotto and a hearty stew. Unlike the airy grains of a traditional Palaw, this dish is celebrated for its luscious, creamy texture achieved by slow-cooking short-grain rice with protein-packed mung beans and chickpeas. Infused with aromatic turmeric and topped with a savory ground meat 'qurma' and tangy yogurt, it is a soulful masterpiece that embodies the warmth of Afghan hospitality.
🥗 Ingredients
The Rice and Pulse Base
- 2 cups Short-grain white rice (rinsed until water runs clear)
- 1/2 cup Mung beans (dried, soaked for 2 hours)
- 1/2 cup Chickpeas (canned or pre-cooked)
- 7-8 cups Water (hot, for boiling)
- 2 tablespoons Salt (to taste)
- 1 teaspoon Turmeric powder (for a vibrant golden hue)
The Savory Meat Topping (Qurma)
- 1 lb Ground beef or lamb (lean)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1/4 cup Vegetable oil
- 1 teaspoon Coriander powder
- 1/2 teaspoon Black pepper (freshly ground)
The Garnish and Finish
- 1 cup Greek yogurt or Chaka (whisked with a pinch of salt and garlic)
- 2 tablespoons Fresh mint (finely chopped)
- 1 teaspoon Dried dill (optional)
- 1-2 pieces Green chili (sliced for heat)
👨🍳 Instructions
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1
Begin by soaking the mung beans for at least 2 hours. Rinse the short-grain rice thoroughly in cold water until the water is no longer cloudy.
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2
In a large heavy-bottomed pot (a Dutch oven is perfect), bring 7 cups of water to a boil. Add the soaked mung beans and simmer for 15-20 minutes until they begin to soften.
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3
Add the rinsed rice, salt, and turmeric to the pot with the mung beans. Stir well to ensure the turmeric colors the rice evenly.
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4
Reduce heat to medium-low. Cover the pot and let it simmer. Stir every 10 minutes to prevent the rice from sticking to the bottom. If the water is absorbed too quickly, add another cup of hot water.
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5
While the rice cooks, prepare the meat topping. Heat 1/4 cup of oil in a skillet over medium-high heat and sauté the diced onions until golden brown.
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6
Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned. Stir in the minced garlic, tomato paste, coriander, and black pepper.
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7
Add 1/2 cup of water to the meat mixture, cover, and simmer on low for 15 minutes until the sauce has thickened and the oil begins to separate.
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8
Check the rice; it should be very soft and 'sticky' (similar to the consistency of a thick porridge). Fold in the pre-cooked chickpeas and cook for another 5-10 minutes.
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9
The final consistency of the Shola should be moist and bound together, not dry like a pilaf. Taste and adjust salt if necessary.
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10
To serve, spread the rice onto a large communal platter. Create a well in the center of the rice.
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11
Pour the savory meat qurma into the center well. Drizzle the whisked garlic yogurt over the top in a decorative pattern.
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12
Garnish generously with fresh mint, dried dill, and sliced green chilies for a burst of color and freshness.
💡 Chef's Tips
Always use short-grain rice (like Calrose or Arborio) because the high starch content is essential for the signature sticky texture. Do not rush the mung beans; if they aren't softened before adding the rice, they will remain crunchy in the finished dish. Stirring frequently is key—it releases the starches from the rice, creating that creamy, risotto-like feel without adding dairy. If you prefer a vegetarian version, replace the meat topping with a rich tomato and lentil sauce or sautéed mushrooms. For an authentic touch, use 'Chaka' (strained Afghan yogurt) mixed with a little water for a thicker, tangier finish.
🍽️ Serving Suggestions
Serve with a side of 'Salata' (Afghan diced salad of tomato, cucumber, and onion) to provide a crisp contrast. A side of 'Torshi' (Afghan pickled vegetables) adds a wonderful acidic punch to the rich rice. Pair with fresh, warm Afghan Naan to scoop up the extra meat sauce and yogurt. Serve with hot green tea infused with cardamom to aid digestion after this hearty meal. For a traditional experience, serve on one large platter for everyone to share from the center.