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Afghani Rice: Kabulli Pallow

Posted in: Recipes

1. Take 4 cups of Sela basmati rice and rinse with warm water
2. Place rinsed rice in a dish and fill with warm water for 2 – 3 hours
3. Allow 4 -5 litres of water to boil in a large pot, once boiling, drain rice and add to pot
4. Add four teaspoons of salt (one for each cup of rice)
5. Allow rice to boil for 5-10 minutes, checking that the grains of rice remain firm but not hard
6. Drain pot into a filter, collecting rice whilst removing all excess water
7. Add two teaspoons of vegetable oil to base of pot (which should be empty at this point), then put rice back into pot
8. Allow a light flame to stay on to evaporate remaining excess water from rice for 45 – 60 minutes
9. Add two teaspoons of crushed cumin seed, and one teaspoon of crushed cardamom
10. Mix through and dish, garnishing with caramelised and shredded Carrot / Sultanas / Almonds / Burberry **This is purely optional and dependant on personal taste / diet.

For Colouring, two separate methods are available:

Caramelised Carrots can be prepared as follows:

1. Skin and shred some carrots
2. Lightly fry carrot until soft
3. Mix carrot in bowl along with some sliced almond and sultana’s

Afghan Pamir Restaurant chooses to employ the Conservative method of colouring its rice, this is primarily in the interest of customers who have allergies to onion as well as reducing the oil content of the dish.

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Traditional Afghan Dish Mantu (Dumpling)

Posted in: Recipes
1/2 kg minced lamb
1kg onion, chopped finely
1/2 teaspoon black pepper
1/2 tablespoon coriander powder
Salt to taste
1 pkt wonton wrappers (pastry available from Asian supermarkets)
200 gr natural yoghurt
1/4 clove garlic, minced or grated
1 bunch of fresh mints or dry mint powder
1. Boil the mince meat and rince the boiled meat (removing excess oil and water from the mince)
2. Mix with chopped onion, coriander powder and black pepper.
3. Fold the wonton wrapper (pastry) to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel.
4. Place the mantu into a steamer, and cook for 30 minutes
5. Assemble the dish by covering the base of a large platter with yoghurt sauce, and cover with the mantu (dumpling).
6. A little lamb or chicken gravy/sauce is then spooned over the lot, topped with the mint leaves and yougurt sauce.
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