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Kofta chalow
کوفته چلو (kofta chalow): Kabul meatballs in an onion and tomato sauce over fluffy white chalow rice
Kofta chalow is weekday comfort in Kabul homes: tender, coriander-flecked meatballs simmered in a brick-red sauce of onion and tomato, spooned over chalow, plain long-grain rice that is boiled, drained and then steamed with a little oil and cumin until each grain stands apart. The sauce soaks into the rice, the meatballs are soft enough to cut with a spoon, and the meal is finished with a salad of chopped tomato, cucumber and onion and a dab of green chutney. The meatballs fall apart in the pan when the grated onion goes in wet, so squeeze it hard in your fist first. Chef's tip: chill the shaped koftas for 20 minutes before they go into the sauce; they firm up and keep their round shape.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the kofta
- 1 onionfinely grated and squeezed dry
- 2 cloves garliccrushed
- 3 tbsp fresh corianderfinely chopped
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 1 tsp salt
- 1 egg
For the sauce
- 4 tbsp sunflower oil
- 2 onionsfinely chopped
- 2 cloves garliccrushed
- 1 /2 tsp ground turmeric
- 1 /2 tsp red chilli powder
- 3 tomatoesgrated, skins discarded
- 1 tbsp tomato purée
- 1 tsp salt
- 1 ¾ cups water
For the chalow
- 14 oz basmati ricerinsed and soaked 30 minutes
- 12 ½ cups water
- 1 tbsp salt
- 3 tbsp sunflower oil
- 1 tsp cumin seeds
- ¼ cup water
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Method
0/10 doneStep 1: Mix 1 ⅓ lb minced lamb or beef (about 20% fat), 1 onion, 2 cloves garlic, 3 tbsp fresh coriander, 1 tsp ground coriander, 1 tsp ground black pepper, 1 tsp salt and 1 egg with your hand for 2 minutes until sticky and evenly mixed.
Step 2: With wet hands, roll into about 24 walnut-sized balls, set them on a plate and chill for 20 minutes.
20 minStep 3: Meanwhile heat 4 tbsp sunflower oil in a wide pan over a medium heat and fry 2 onions for 8–10 minutes until golden brown.
10 minStep 4: Add 2 cloves garlic, 1 /2 tsp ground turmeric and 1 /2 tsp red chilli powder for 30 seconds, then add 3 tomatoes, 1 tbsp tomato purée and 1 tsp salt.
Step 5: Cook for 5–6 minutes until thick and the oil separates, then add 1 ¾ cups water and bring to a simmer.
6 minStep 6: Lower the koftas into the sauce in one layer, cover and simmer gently for 20–25 minutes, turning them once after 10 minutes, until firm and cooked through to 160°F in the centre and the sauce has thickened.
25 minStep 7: For the chalow, bring 12 ½ cups water and 1 tbsp salt to a rolling boil, add the drained 14 oz basmati rice and boil for 5–6 minutes until the grains are soft outside but still have a firm core. Drain.
6 minStep 8: Return the rice to the empty pan, drizzle with 3 tbsp sunflower oil and ¼ cup water, sprinkle with 1 tsp cumin seeds and poke a few holes through it with a spoon handle.
Step 9: Wrap the lid in a clean tea towel, cover tightly and cook on a medium heat for 5 minutes, then on the lowest heat for 20 minutes until the grains are tender and separate.
25 minStep 10: Spread the chalow on a platter and spoon the koftas and sauce over the top or alongside.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 28 g
- Carbs
- 60 g
- Fat
- 31 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kofta chalow take?
- About 85 minutes in total: 25 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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