📝 About This Recipe
Qormah-e-Rumi is a soul-warming cornerstone of Afghan home cooking, where 'Rumi' (tomato) takes center stage in a rich, velvety sauce. This dish transforms humble ingredients into a fragrant masterpiece using the traditional 'Qormah' technique of slow-braising meat with caramelized onions and aromatic spices. It is a perfect balance of savory depth and bright acidity, offering a true taste of Kabul's hospitable dinner tables.
🥗 Ingredients
The Aromatics
- 2 large Yellow onions (finely diced)
- 4-5 Garlic cloves (minced or crushed into a paste)
- 1 inch piece Fresh ginger (peeled and finely grated)
- 1/3 cup Vegetable oil (or ghee for a richer flavor)
The Protein
- 1.5 pounds Beef chuck or Lamb shoulder (cut into 1-inch cubes, patted dry)
The Tomato Base and Spices
- 5-6 large Roma tomatoes (blanched, peeled, and finely chopped)
- 2 tablespoons Tomato paste (for deep color and richness)
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Ground coriander
- 1 teaspoon Ground black pepper (freshly ground)
- 1.5 teaspoons Salt (adjust to taste)
- 2 cups Water (hot water is preferred)
Finishing Touches
- 1/2 cup Fresh cilantro (roughly chopped)
- 2-3 Green chili peppers (slit lengthwise for mild heat)
- 1/4 teaspoon Ground cardamom (optional, for an authentic floral finish)
👨🍳 Instructions
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1
Heat the vegetable oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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2
Add the diced onions and sauté for 10-12 minutes. Stir frequently until they turn a deep golden brown; this caramelization is the secret to a rich Qormah base.
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3
Add the meat cubes to the pot. Increase the heat slightly and sear the meat until it is browned on all sides, about 8 minutes.
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4
Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the turmeric, coriander, salt, and black pepper. Stir well to coat the meat and onions in the spices, allowing them to toast for 1 minute.
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6
Mix in the tomato paste and cook for 2 minutes. This 'frys' the paste, removing its raw metallic taste and deepening the color of the stew.
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7
Add the chopped fresh tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to break down into a thick sauce.
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8
Pour in the hot water. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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9
Cover the pot with a tight-fitting lid and simmer gently. For beef, this will take about 50-60 minutes; for lamb, about 45 minutes. The meat should be fork-tender.
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10
Once the meat is tender, remove the lid. If the sauce is too thin, increase the heat to medium and simmer uncovered for 5-10 minutes until the oil begins to separate from the sauce (a sign of a perfect Qormah).
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11
Toss in the slit green chilies and half of the cilantro. Let them steep in the hot stew for 3 minutes.
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12
Taste and adjust salt if necessary. Sprinkle the ground cardamom over the top for a final aromatic flourish.
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13
Garnish with the remaining fresh cilantro and serve hot.
💡 Chef's Tips
For the most authentic flavor, don't rush the onions; they should be dark golden but not burnt to provide the stew's signature sweetness. If you prefer a vegetarian version, replace the meat with thick chunks of potato or cauliflower, reducing the simmering time to 20 minutes. Always use fresh tomatoes rather than canned if possible, as the acidity and texture of fresh Roma tomatoes are superior for this specific dish. Patting the meat dry before searing ensures a better crust and prevents the meat from steaming in its own juices. A pinch of sugar can be added if your tomatoes are particularly acidic to balance the flavors.
🍽️ Serving Suggestions
Serve alongside 'Challow', the classic Afghan white basmati rice with a crispy crust. Pair with warm, pillowy Afghan Naan or flatbread to scoop up the rich tomato gravy. Include a side of 'Salata' (a fine dice of cucumbers, tomatoes, and onions with lemon juice). A dollop of thick Greek yogurt or 'Chaka' on the side helps cool the palate. Serve with a glass of 'Doogh', a refreshing Afghan yogurt drink flavored with mint and cucumber.