Afghanistan Lavand e Murgh recipe was one of the standout dishes we tried on our trip to Afghanistan. While wandering through the vibrant streets of Kabul, we came across a small, unassuming restaurant known for its Afghanistan Lavand e Murgh recipe. The moment we saw the dish on the menu, we knew we had to try it.
The Afghanistan Lavand e Murgh recipe is visually striking, with its rich, dark sauce coating the tender chicken pieces. The dish had a deep, inviting colour that suggested a complex taste, even though the presentation was straightforward. The chicken was served in generous portions, each piece appearing juicy and succulent. The sauce had a glossy sheen, indicating its slow-cooked perfection and careful preparation.
Our visit to the restaurant was memorable not just for the food but for the chance to connect with the local culture. We were excited to learn about the Afghanistan Lavand e Murgh recipe directly from the source. The restaurant owners were kind enough to share some insights into how this traditional dish is made, offering us a glimpse into its preparation. Getting the recipe was a highlight of our trip, allowing us to bring a piece of Afghan cuisine back home.
The Afghanistan Lavand e Murgh recipe was more than just a meal; it was a cultural experience. Trying it in Afghanistan, in a local setting, made it all the more special. It’s a dish that we’ll remember fondly and cherish for its taste and the experience it brought us.
Ingredients For the Afghanistan Lavand e Murgh Recipe
Green Chillies
Chicken Thighs
Greek Yoghurt
White Flour
Neutral Oil
Coriander
Garam Masala Powder
Onion,
Turmeric
Ground Cardamom
Whole Almonds
Lemon
3ater
Ealt
Pepper
Marinade
Ginger Garlic Paste
Fresh Ginger
Wwater
Salt
Pepper
Cooking Instructions For the Afghanistan Lavand e Murgh Recipe
- Marinade the chicken: In a mixing bowl, combine the ginger garlic paste, finely shredded fresh ginger, water, salt, and pepper. Add the chicken thighs to the marinade and mix well to coat the chicken evenly. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour.
- Prepare the sauce: Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized. Stir in the slit green chilies, ground turmeric, ground cardamom, and garam masala powder. Cook for another minute until the spices release their fragrance.
- Cook the chicken: Remove the marinated chicken from the refrigerator and drain off any excess marinade. Add the chicken pieces to the skillet with the onions and spices. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Prepare the yogurt mixture: In a separate bowl, whisk the Greek yogurt with the white flour until smooth. Pour the yogurt mixture over the chicken in the skillet.
- Simmer the dish: Add water to the skillet, just enough to cover the chicken. Stir well to combine. Lower the heat to medium-low, cover the skillet with a lid, and let the chicken simmer for about 20-25 minutes until it’s tender and fully cooked.
- Toast the almonds: In a small pan, heat the remaining 2 tablespoons of oil or ghee. Add the whole almonds and sauté them until they turn golden brown. Remove from heat.
- Garnish and serve: Once the chicken is cooked, sprinkle fresh coriander over the top and mix gently. Transfer the Afghani Lavand e Murgh to a serving dish. Garnish the dish with the toasted almonds. Optionally, serve with lemon wedges on the side for an extra tangy flavor.
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5 Things I Love About Afghanistant Food
Afghan food uses spices like cumin, coriander, and cardamom in a way that enhances the flavor of the dish without overpowering it. I appreciate how the spices complement the ingredients, letting the natural taste of the food shine while still offering a robust flavor.
Rice plays a central role in Afghan cuisine, with dishes like Kabuli Pulao being a great example. The rice is cooked to perfection, fluffy and fragrant, often mixed with meat and vegetables. The combination of textures and flavors, such as the sweetness from raisins or carrots, makes Afghan rice dishes truly special.
Afghan kebabs, especially lamb and beef, are marinated with spices and cooked over an open flame. I love the tenderness of the meat and the smoky flavor it gets from grilling, which adds a depth of taste that is hard to resist.
Afghan bread, like naan, is freshly baked and soft, making it a great side for almost any meal. I enjoy how it’s used to scoop up stews or eaten with grilled meats, offering a simple yet satisfying addition to each dish.
Afghan cuisine combines different textures in its meals. From the soft, fluffy rice to the tender meats and crispy vegetables, the variety of textures adds excitement to every bite. This variety keeps the food interesting and enjoyable.
Essiential Ingredients for Cooking Afghanistan Food at Home
Cumin is a staple spice in Afghan cooking, known for its warm, earthy flavor. It’s commonly used in meat dishes, rice, and stews to add depth and complexity to the food. For example, cumin is a key ingredient in Afghan kebabs, adding a distinct taste to the grilled meat, and it is also used in Kabuli Pulao, the national rice dish.
Cardamom, both green and black varieties, is frequently used in Afghan cuisine to add a fragrant, slightly sweet aroma to dishes. Green cardamom is often found in desserts like firnee, a milk-based pudding, while black cardamom is used in savory dishes, such as stews and pilafs, to bring a smoky undertone.
Lamb is one of the most common meats in Afghanistan and is often marinated and grilled or slow-cooked in stews. It’s a key component of dishes like lamb kebabs and lamb stew (qorma), where the meat is cooked with a variety of spices, including cumin and coriander, to enhance its flavor.
Rice is essential to many Afghan meals, particularly long-grain varieties like basmati rice. It forms the base of dishes like Kabuli Pulao, where it’s cooked with meats, raisins, and carrots, as well as plain rice served alongside stews like korma or qorma.
Yogurt is frequently used in Afghan cooking, both as a base for sauces and as a condiment. It provides a cool, tangy contrast to the rich and spiced dishes. In dishes like mantu (Afghan dumplings), yogurt is drizzled on top to add creaminess and balance the heavier flavors.
Saffron, although used sparingly, adds a luxurious golden hue and subtle flavor to Afghan rice dishes. It’s particularly important in festive dishes like shirin pulao, where rice is flavored with saffron, almonds, and dried fruits for a special occasion.
Garlic is used in almost every Afghan dish, providing a sharp and pungent flavor that complements the spices and meats. It’s common in stews, kebabs, and rice dishes, helping to build a savory base that underpins the more fragrant ingredients like cardamom and cumin.
Important Spices for Afghani Recipes
Cumin is one of the most important spices in Afghan cooking, providing a warm, earthy flavor that enhances a variety of dishes. It is frequently used in meat-based dishes, such as kebabs and stews, where its robust aroma complements the richness of the meat. Cumin is also a key ingredient in rice dishes like Kabuli Pulao, adding depth to the overall flavor profile.
Coriander is another essential spice in Afghan cuisine, known for its slightly citrusy and nutty taste. It is often ground into a powder and added to stews, soups, and meat marinades. Coriander is particularly common in qormas, where it helps balance the richness of the sauce and meat with its fresh, zesty notes.
Cardamom, both green and black, plays a significant role in Afghan recipes. Green cardamom is used to flavor desserts like firnee, a traditional Afghan pudding, while black cardamom is more common in savory dishes, such as stews and pilafs. The sweet and smoky flavors of cardamom add complexity and a fragrant aroma to many Afghan meals.
Turmeric is used widely in Afghan cooking for its bright yellow color and earthy, slightly bitter flavor. It is a key ingredient in many stews and rice dishes, such as Kabuli Pulao, where it provides a subtle spice and beautiful golden hue. Turmeric is also known for its health benefits, making it a staple in everyday Afghan cooking.
Saffron is a prized spice in Afghan cuisine, often reserved for special dishes due to its high cost and distinct flavor. It adds a subtle floral taste and a vibrant yellow color to festive dishes like shirin pulao, a sweet rice dish served on important occasions. Though used sparingly, saffron elevates the flavor and presentation of many Afghan rice dishes.
Cinnamon is used to bring warmth and sweetness to Afghan recipes, especially in rice dishes and desserts. In Kabuli Pulao, cinnamon is often combined with other spices to create a balanced, fragrant dish. It’s also used in Afghan desserts, adding a gentle spice that complements sweet ingredients like dried fruits and nuts.
FAQ For the Afghanistan Lavand e Murgh Recipe
Q: What is an Afghanistan Lavand e Murgh recipe?
A: An Afghanistan Lavand e Murgh recipe is a traditional Afghan dish featuring marinated chicken cooked with a blend of spices, including black pepper, coriander, and garlic. The chicken is typically grilled or baked, resulting in a flavorful and aromatic meal.
Q: What are the main ingredients in an Afghanistan Lavand e Murgh recipe?
A: The main ingredients in an Afghanistan Lavand e Murgh recipe include chicken, black pepper, coriander, garlic, yogurt, and lemon juice. These ingredients are combined to create a marinade that infuses the chicken with rich and aromatic flavors.
Q: How is the chicken prepared in an Afghanistan Lavand e Murgh recipe?
A: In an Afghanistan Lavand e Murgh recipe, the chicken is first marinated in a mixture of yogurt, spices, and lemon juice. After marinating, the chicken is cooked by grilling or baking until fully cooked and slightly charred, enhancing its flavor.
Q: Can I use different cuts of chicken for an Afghanistan Lavand e Murgh recipe?
A: Yes, you can use different cuts of chicken for an Afghanistan Lavand e Murgh recipe. While bone-in, skinless chicken thighs or breasts are commonly used, other cuts such as drumsticks or wings can also be used, adjusting the cooking time as needed.
Q: What side dishes complement an Afghanistan Lavand e Murgh recipe?
A: An Afghanistan Lavand e Murgh recipe pairs well with side dishes like basmati rice, naan bread, or a fresh salad. Additionally, you can serve it with a side of yogurt-based sauce or chutney to complement the spiced flavors of the chicken.
Afghani Lavand e Murgh Recipe
Equipment
- Large Skillet
- mixing bowl
- Small pan for toasting almonds
- whisk
Ingredients
Chicken
- 2 Chillies green slit lengthwise
- 1 lb. chicken thighs
- 10 oz. yoghurt greek
- 1 tbsp flour white
- 4 tbsp ghee or neutral oil (I use sunflower oil
- 1 tsp coriander fresh
- 1 tsp Garam masala powder
- 2 onion large - halved and cut into thin half moons
- 1 tsp turmeric ground
- 1/4 tsp cardamom ground
- 5 Almonds Whole
- 1 lemon to serve (optional
- 1 water
- salt and pepper to taste
Marinade
- 1-1/2 teaspoon Ginger Garlic Paste
- 1 tbsp ginger finely shredded fresh
- 1/2 cup water
- salt and pepper
Instructions
Marinade the chicken:
- a. In a mixing bowl, combine the ginger garlic paste, finely shredded fresh ginger, water, salt, and pepper.
- b. Add the chicken thighs to the marinade and mix well to coat the chicken evenly.
- c. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour.
Prepare the sauce:
- a. Heat 2 tablespoons of oil or ghee in a large skillet over medium heat.
- b. Add the sliced onions and sauté until they turn golden brown and caramelized.
- c. Stir in the slit green chilies, ground turmeric, ground cardamom, and garam masala powder. Cook for another minute until the spices release their fragrance.
Cook the chicken:
- a. Remove the marinated chicken from the refrigerator and drain off any excess marinade.
- b. Add the chicken pieces to the skillet with the onions and spices. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Prepare the yogurt mixture:
- a. In a separate bowl, whisk the Greek yogurt with the white flour until smooth.
- b. Pour the yogurt mixture over the chicken in the skillet.
Simmer the dish:
- a. Add water to the skillet, just enough to cover the chicken. Stir well to combine.
- b. Lower the heat to medium-low, cover the skillet with a lid, and let the chicken simmer for about 20-25 minutes until it's tender and fully cooked.
Toast the almonds:
- a. In a small pan, heat the remaining 2 tablespoons of oil or ghee.
- b. Add the whole almonds and sauté them until they turn golden brown. Remove from heat.
Garnish and serve:
- a. Once the chicken is cooked, sprinkle fresh coriander over the top and mix gently.
- b. Transfer the Afghani Lavand e Murgh to a serving dish.
- c. Garnish the dish with the toasted almonds.
- d. Optionally, serve with lemon wedges on the side for an extra tangy flavor.
1 comment
The texture and taste were spot-on—definitely a keeper!
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