Welcome to Afghanistan- Qabli Palau, Lamb Chop, Carrot Creme & Pistachio Salt

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Oh Boy, where to start… Afghanistan, let’s focus on the positive things! My kind of cooking, no exact measurements, very creative and they like to spoil their guests with elaborate dinners!
Using a lot of herbs, dried fruit & nuts you can make almost the blandest things like rice (sorry for the rice-lovers) into a delicious dish.

Nosh-é-Jaan!

Here we go:

Mix into a food processor some salted pistachio nuts and sieve them to separate the chunky bits and the “pistachio salt”.
Steam carrots, season. Heat up the carrots with cream and real butter. (NOT a fan of margarine) & blend into a creme.
For the lamb shanks, heat up your pan with butter and brown on each side for about 4 minutes.( season the lamb chops before cooking)  preheat your oven on 180° or 356 Fahrenheit, cook for about 10 minutes ( check  the timing , this depends on your taste and the meat).
Cook Basmati rice , while the lamb shanks were in the oven I browned the onion, raisins and cumin seeds in the juices of the lamb, add the rice.
On the side, I made some yogurt sauce. Mix into a food processor fresh cilantro/coriander with yogurt. Goes really well with the lamb & rice.

 

Again, very simple!

*I cheated, I added some turmeric to the rice for the color 🙂

 

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