📝 About This Recipe
A jewel of Afghan home cooking, Qormah-e-Zardak is a sophisticated stew that masterfully balances the natural sweetness of caramelized carrots with savory lamb and tangy accents. This vibrant dish hails from the rich culinary traditions of Kabul, where slow-cooking techniques transform humble root vegetables into a tender, aromatic masterpiece. Infused with warming spices and often finished with a hint of citrus or dried fruits, it offers a comforting yet exotic flavor profile that is truly unique to the region.
🥗 Ingredients
The Meat Base
- 1.5 pounds Lamb or Beef chuck (cut into 1.5-inch cubes)
- 2 medium Yellow Onion (finely diced)
- 1/4 cup Vegetable Oil (or ghee for richer flavor)
- 4 cloves Garlic (minced)
The Vegetables and Aromatics
- 1.5 pounds Carrots (peeled and sliced into 1/2-inch thick rounds or batons)
- 2 tablespoons Tomato Paste (diluted in 1/4 cup warm water)
- 1/4 cup Yellow Split Peas (soaked for 30 minutes and drained)
- 1 inch Fresh Ginger (finely grated)
Spices and Seasoning
- 1 teaspoon Ground Turmeric
- 1.5 teaspoons Ground Coriander
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Black Pepper (freshly cracked)
- 2 teaspoons Salt (adjust to taste)
- 1-2 tablespoons Sugar (to enhance carrot sweetness)
- 2 tablespoons Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Heat the vegetable oil or ghee in a large, heavy-bottomed pot (or Dutch oven) over medium-high heat.
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2
Add the diced onions and sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This color is crucial for the base of the stew.
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3
Add the cubed meat to the pot. Increase the heat slightly and sear the meat until it is browned on all sides, approximately 5-7 minutes.
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4
Stir in the minced garlic, grated ginger, turmeric, coriander, and black pepper. Cook for 1-2 minutes until the spices are fragrant but not burnt.
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5
Pour in the diluted tomato paste and stir well to coat the meat. Cook for another 3 minutes until the oil begins to separate from the tomato base.
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6
Add the soaked yellow split peas and enough boiling water to cover the meat by about 2 inches (roughly 3-4 cups).
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7
Bring the pot to a boil, then reduce the heat to low. Cover and simmer gently for 45-60 minutes, or until the meat is about 75% tender.
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8
While the meat simmers, prepare the carrots. In a separate skillet, lightly sauté the carrot pieces in a tablespoon of oil for 5 minutes to help them hold their shape in the stew.
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9
Once the meat is partially tender, add the carrots, cinnamon, sugar, and salt to the main pot.
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10
Continue to simmer, covered, for another 20-30 minutes. The goal is for the carrots to be soft and the meat to be 'fork-tender' while the sauce has thickened into a rich gravy.
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11
Stir in the lemon juice. Taste the stew and adjust the balance of salt, sugar, or lemon to your preference—it should be a harmonious blend of sweet and savory.
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12
Allow the stew to rest for 5-10 minutes off the heat before serving to let the flavors settle.
💡 Chef's Tips
For the most authentic flavor, use bone-in lamb as the marrow adds incredible depth to the sauce. If your carrots are particularly sweet, reduce the added sugar; if they are out of season, you might need a bit more. Do not overcook the split peas; they should be soft but hold their shape rather than turning into mush. To achieve the signature Afghan 'oil separation' (roghan), ensure you sauté your onions and tomato paste thoroughly at the beginning. If the sauce is too thin at the end, simmer uncovered for the last 10 minutes to reduce it to a thick consistency.
🍽️ Serving Suggestions
Serve hot alongside 'Challow' (Afghan white basmati rice with cumin). Pair with fresh Afghan naan or any flatbread to scoop up the rich sauce. Add a side of 'Salata' (finely chopped tomato, cucumber, and onion salad) for a refreshing crunch. A dollop of thick Greek yogurt or 'Chaka' on the side complements the sweetness of the carrots perfectly. Serve with a glass of 'Doogh' (a savory yogurt drink with mint and cucumber).