📝 About This Recipe
Kichiri Quroot is the ultimate Afghan winter comfort food, originating from the heart of Herat and Kabul. This soul-warming dish features short-grain rice and tiny mung beans cooked until they reach a luscious, porridge-like consistency, traditionally topped with a pungent, creamy sauce made from 'Quroot' (reconstituted dehydrated yogurt). Finished with a sizzling pour of garlic-infused oil and dried mint, it offers a complex balance of earthy, tangy, and savory flavors that represent the pinnacle of Afghan hospitality.
🥗 Ingredients
The Rice and Mung Bean Base
- 2 cups Short-grain white rice (soaked for at least 30 minutes)
- 1 cup Small green mung beans (rinsed and debris removed)
- 7-8 cups Water (hot, for cooking the rice)
- 2 tablespoons Salt (adjust to taste)
- 2 tablespoons Vegetable oil (for the initial rice sauté)
The Quroot Sauce
- 4-5 pieces Quroot balls (dehydrated yogurt) (or 1 cup liquid quroot/thick Greek yogurt)
- 1 cup Warm water (to reconstitute the quroot)
- 3 cloves Garlic (mashed into a paste)
The Topping (Kofteh/Meat Sauce - Optional but Traditional)
- 1/2 lb Ground beef or lamb (lean)
- 1 Yellow onion (finely grated)
- 1 tablespoon Tomato paste
- 1/2 teaspoon Turmeric
The Sizzling Finish (Dagh)
- 1/4 cup Vegetable oil or Ghee
- 1 tablespoon Dried mint (crushed)
- 1/2 teaspoon Red chili flakes (optional for heat)
👨🍳 Instructions
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1
Rinse the mung beans thoroughly and place them in a small pot with 3 cups of water. Bring to a boil, then simmer for 15-20 minutes until they are tender but not completely falling apart.
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2
While the beans cook, prepare the Quroot. If using hard balls, soak them in 1 cup of warm water for 20 minutes, then rub them against a traditional stone bowl or use a blender to create a thick, smooth, creamy liquid. Mix in the mashed garlic and set aside.
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3
In a large, heavy-bottomed pot (a Dutch oven works best), heat 2 tablespoons of oil. Add the soaked and drained rice, stirring gently for 2 minutes to coat the grains.
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4
Add 7 cups of hot water and the salt to the rice. Bring to a vigorous boil. The goal here is to overcook the rice slightly compared to a standard pilau.
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5
Once the rice is halfway cooked (about 10 minutes into boiling), drain the mung beans and add them to the rice pot.
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6
Reduce the heat to medium-low. Continue to cook, stirring occasionally to prevent sticking. The rice and beans should absorb most of the water and become very soft and 'sticky' (kichiri).
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7
If the mixture looks too dry before the rice is soft, add an extra cup of hot water. The final texture should be similar to a thick risotto.
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8
In a separate skillet, brown the ground meat with the grated onion until the moisture evaporates. Add tomato paste, turmeric, and a splash of water to create a thick, savory meat sauce. Simmer for 10 minutes.
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9
Once the rice and mung beans are fully cooked and the consistency is velvety, use a large wooden spoon to slightly mash some of the grains against the side of the pot to increase the stickiness.
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10
To serve, spread the rice and mung bean mixture onto a large, shallow platter. Create a large well or indentation in the center of the rice.
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11
Pour the prepared garlic-quroot sauce into the center well, allowing some to drizzle over the edges of the rice.
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12
Spoon the meat sauce (if using) over the quroot in the center.
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13
In a small pan, heat the 1/4 cup of oil or ghee until it is shimmering and very hot. Remove from heat and immediately stir in the dried mint and chili flakes.
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14
Carefully pour this sizzling mint oil over the entire dish. It should hiss as it hits the yogurt sauce, releasing a wonderful aroma.
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15
Serve immediately while steaming hot, encouraging guests to scoop the rice from the edges into the creamy center.
💡 Chef's Tips
Use short-grain rice like Calrose or Arborio; long-grain Basmati won't provide the necessary starch for the 'sticky' texture. If you cannot find authentic Quroot, substitute with a mixture of Greek yogurt and a little sour cream, adding extra salt and lemon juice to mimic the fermented tang. Don't rush the rice; the beauty of Kichiri is its porridge-like softness, which takes more water and time than standard Afghan Chalaw. Always add the dried mint to the oil *after* taking it off the heat to prevent the mint from burning and turning bitter. Stir the rice frequently in the final stages of cooking as the starch release makes it prone to scorching on the bottom of the pot.
🍽️ Serving Suggestions
Serve with a side of 'Torshi' (Afghan pickled vegetables) to cut through the richness of the yogurt. A fresh 'Salata' of finely diced cucumbers, tomatoes, and onions provides a refreshing crunch. Pair with hot green tea infused with cardamom to aid digestion after this hearty meal. Traditionally eaten in the winter, it is best enjoyed family-style from one large communal platter. If skipping the meat sauce, add extra fried onions on top for a vegetarian umami boost.