📝 About This Recipe
Shola-e-Goshti is the soul-warming comfort food of Afghanistan, a rich and hearty 'sticky rice' dish that sits beautifully between a risotto and a thick porridge. Unlike the fluffy grains of Kabuli Palaw, this dish celebrates the creamy texture of short-grain rice slow-cooked with tender morsels of beef and a medley of protein-packed legumes. Infused with aromatic dill, cumin, and turmeric, it offers a deeply savory experience that has been a centerpiece of Afghan hospitality for generations.
🥗 Ingredients
The Meat Base
- 2 lbs Beef chuck or lamb shoulder (cut into 1-inch cubes)
- 2 large Yellow onions (finely diced)
- 1/2 cup Vegetable oil (for sautéing)
- 4 pieces Garlic cloves (minced)
The Grains and Legumes
- 2 cups Short-grain rice (Calrose or Arborio) (soaked for 1 hour)
- 1/2 cup Mung beans (soaked for 2 hours)
- 1 can Chickpeas (15 oz, drained and rinsed)
Spices and Aromatics
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground cumin
- 2 tablespoons Dried dill weed (or 1/2 cup fresh dill, chopped)
- 1 teaspoon Black pepper (freshly ground)
- 2-3 teaspoons Salt (adjust to taste)
- 8-10 cups Beef broth or water (hot)
Garnish and Finishing
- 1/4 cup Fresh cilantro (chopped)
- 1 tablespoon Dried mint (for sprinkling)
- 1 cup Plain yogurt (Chaka style) (thickened Greek yogurt works well)
👨🍳 Instructions
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1
Rinse the short-grain rice and mung beans thoroughly under cold water until the water runs clear. Soak them in separate bowls for at least 1 hour.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced onions and sauté until they are golden brown and caramelized (about 10-12 minutes).
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3
Add the cubed beef to the pot. Sear the meat until it is browned on all sides, then stir in the minced garlic and cook for another 2 minutes until fragrant.
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4
Stir in the turmeric, cumin, black pepper, and salt. Coat the meat and onions thoroughly in the spices to bloom the flavors.
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5
Pour in 4 cups of the hot beef broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the meat is tender enough to be pierced easily with a fork.
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6
Once the meat is tender, add the drained mung beans to the pot. Cook for an additional 15 minutes.
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7
Drain the rice and add it to the pot along with the chickpeas and the remaining 4-6 cups of hot broth. The liquid should cover the rice by at least 2-3 inches.
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8
Bring the mixture back to a gentle boil, then stir in the dried dill. Reduce heat to medium-low.
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9
Cook uncovered, stirring frequently to prevent the rice from sticking to the bottom. The starch from the short-grain rice will begin to create a creamy, 'sticky' consistency.
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10
Continue simmering for 30-40 minutes. If the mixture becomes too dry before the rice is fully softened, add more hot water one cup at a time. The final texture should be thick and moist, not dry like a pilaf.
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11
Once the rice and beans are completely soft and the consistency is like a thick porridge, taste and adjust the salt.
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12
For the 'Dam' (steaming) phase, turn the heat to the lowest setting, cover the pot with a tight-fitting lid wrapped in a clean kitchen towel, and let it rest for 15 minutes.
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13
Transfer the Shola to a large platter. Create a small well in the center and fill it with a dollop of yogurt, then sprinkle with dried mint and fresh cilantro before serving.
💡 Chef's Tips
Use short-grain rice like Calrose or Arborio; long-grain Basmati will not provide the necessary 'sticky' texture for this dish. Stirring frequently during the rice-cooking stage is crucial to release the starches and prevent burning on the bottom of the pot. If you have a pressure cooker, you can cook the meat and mung beans in 20 minutes to save time before adding the rice. Don't skimp on the oil or the onions; the caramelized onions provide the deep color and foundational flavor of the Shola. For an extra layer of flavor, drizzle a little melted butter or ghee over the dish just before serving.
🍽️ Serving Suggestions
Serve with a side of 'Salata' (a fresh Afghan salad of diced cucumbers, tomatoes, and onions with lemon juice). Pair with a bowl of thick, garlicky yogurt (Chaka) to cut through the richness of the meat. Accompany with spicy Afghan green chutney (Sabzi Chutney) for a hit of acidity and heat. Serve with fresh naan or flatbread to scoop up the creamy rice and tender beef. Enjoy with a hot cup of cardamom-infused green tea after the meal.