Saulan (Vegetable and Rice Sauce)

Saulan (Vegetable and Rice Sauce)

Dave DeWitt Recipes Leave a Comment

This sauce is served over cooked rice or vegetable dishes. There is a lot of variety in each cook’s ingredients, so this is a widely used, basic sauce.

Ingredients

1 tablespoon chopped or minced fresh green or red chile, such as serrano or New Mexican
1 pound very lean boneless beef or lamb, cubed
1/2 cup shortening
1 medium onion, sliced
1 clove garlic, minced
1/4 teaspoon black pepper
1 cup water
1/4 cup dried peas or beans, soaked overnight

Instructions

Lightly brown the cubed meat, onion and garlic in the shortening. Add the other ingredients and cook until the meat is tender.

Heat scale: medium

Variation: Other fresh vegetables, such as eggplant, green peas, beans, or squash may be used in place of the dried peas or beans. They should be cut in small cubes, and after the meat is tender they can be added.

Birinj Kabuli

Birinj Kabuli (Kabul Party Rice)

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This is a special dish prepared for celebrations when guests are expected. If pine nuts aren’t available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.

Ingredients

1 tablespoon chopped fresh green chile, such as serrano
2 large carrots, peeled and grated
3 large onions, chopped
4 tablespoons butter
2 1/2 cups cooked white rice
1/2 cup shelled piñon or pine nuts
1/2 cup seedless raisins
1 tablespoon each, ground cinnamon, cloves, cardamom, cumin

Instructions

Place the carrots in a saucepan and add water to cover. Bring to a boil, reduce heat, cover and simmer for 5 minutes, then drain. Melt the butter in a skillet at medium temperature, add the onion, and sauté until lightly brown. Combine the drained carrots, rice and onions, and stir in the remaining ingredients while simmering over low heat for about 10 minutes.

This is an excellent side dish with meat, fish or poultry.

Heat scale: medium

Mogul Lamb

Mogul Lamb

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Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.

Ingredients

1/2 teaspoon ground or powdered red chile
1 5-pound leg of lamb, trimmed of fat
8 ounces plain yogurt
1/2 level teaspoon powdered ginger
2 cloves garlic, crushed
2 ounces ground pistachio nuts
1/2 teaspoon saffron, or substitute annatto (available in Latin markets)
1/4 pound butter or shortening

Instructions

Pierce the surface of the meat with a fork. Mix all of the ingredients together, except the butter, and rub into the meat thoroughly. The Afghans keep the meat at room temperature for about 12 hours, but I prefer to cover it and keep it in the refrigerator overnight.

Place the lamb in a shallow roasting pan, dot the surface with the butter, then place it in the oven for about 15 minutes at 350 degrees F. Reduce the oven heat to 300 degrees F. and cook for three hours, or longer if needed. Baste with the juices in the pan and serve hot with a rice side dish.

Heat scale: mild

Grilled Kabob

Grilled Kabob

Dave DeWitt Lamb, Rapid-Fire: Quick & Easy Grilling Leave a Comment

This is the almost universal way meat is cooked every day, as well as for festive get-togethers. It is about as close to the national meat dish of Afghanistan as one can get.  Lamb is commonly used, but beef can be substituted.

Ingredients

1/2 teaspoon of chopped fresh or dried red chile
1 pound boneless lamb, cut into 1-inch cubes
1 cup of plain yogurt
2 cloves of garlic, chopped fine

grilled kabobs

Instructions

Combine all ingredients and allow the meat to marinate for 4 to 5 hours. Place the meat on barbecue skewers and grill over wood or charcoal. When done, the kabobs can be eaten as is or placed inside non or pita bread.

Heat scale: mild

Grilled Fish Brochettes Middle Eastern Style

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This recipe is a variation of one that appears in Dave DeWitt’s and my new book The Barbecue Inferno published by Ten Speed Press. Since technically there are fourteen or more countries that can be classified as Middle Eastern, this recipe reflects a style rather that a single country. It is designed so that the spice flavors don’t overwhelm the fish but compliment it. Serve with a tablouleh salad, orzo or rice, and sauteed zucchini, eggplant, and tomatoes.

Ingredients

  • 1 ½ pounds firm white fish, such as mahimahi, halibut, or swordfish, about 1-inch thick

Marinade:

  • ½ cup chopped onion

  • 2 jalapeno chiles, stems and seeds removed, chopped

  • 1 large clove garlic, chopped

  • 2 tablespoons lemon juice, fresh preferred

  • 1 tablespoon olive oil

  • ½ teaspoon ground paprika

  • ½ teaspoon ground cinnamon

  • 1/4 teaspoon ground cumin

  • Freshly ground black pepper

Instructions

Cut the fish into cubes 1-inch thick.

Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Place the fish in a glass dish and pour the marinade over them. Marinate the fish for an hour at room temperature, covered.

Remove the fish from the marinade and thread on skewers. Liberally oil the barbecue grill so the fish will not stick. Grill over a medium heat until lightly browned and done, about 2 minutes per side.