Shol-e-Ghorbandi or Shola wa Qorma(Sticky Rice and Moong Beans with Stew)

Shol-e-Ghorbandi is not a typical Afghan dish you will find in a restuarant mainly because not everyone likes it. Shola itself means sticky rice and it can be cooked many different ways. There are many different ways shola is served. Some serve it with quroot (rewetted salty dry yogurt curds) and hot oil or a stew of meat balls, while others make shola in a broth of meat and add different vegetables. Either way, it a dish with a very distinct taste, flavor and texture, and you will only find a handful people who will appreciate this sticky, gooey, spicy and very very flavorful dish.

Ingredients

Shola (sticky rice)

2 cups thick grain basmati rice
1 cup moong beans
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon turmeric powder
1/2 teaspoon black pepper
1/2 teaspoon cumin powder
1/2 cup oil
8 cups of water
Salt to taste

Qorma (stew)
1 and 1/2 pound veal or lamb (I like to use a few chunks still attached to the bone)
2 large onions, chopped
1 tomato(optional), chopped
4-5 cloves garlic, chopped
3-4 Serrano Peppers
1/2 teaspoon turmeric powder
1/4 teaspoon black pepper
1 and 1/2 cup tomato sauce
3/4 Cup oil
2 cups water

Garnish
Dried mint
Red chili powder

Shola

Wash and soak the rice and beans separately. In a medium pressure cooker, heat the oil on medium-high heat. Add the onions and garlic and let is cook until they are brown. Add water and the spices, then bring it to a boil. Add the moong beans, and pressure cook for 5 minutes. Then add the rice and pressure cook on high for 8 minutes, bring the heat down to medium-low, about 3-4 and let it cook for another 8 minutes, the down the heat to low and let is cook for another 15-20 minutes. When you open the pressure cooker, your rice will still have a few bubbles of water on top.

Qorma

In a medium pressure cooker heat oil and add the onions and garlic. Add the chunks of meat and pressure cook for 10 minutes on medium heat. Turn off the heat and let the pressure cooker sit for about 10 minutes. Then open the pressure cooker and put on medium heat, add tomato (if using), tomato sauce, spices, serrano peppers (if you like spicy chop one of the peppers, if not add all of them whole) and salt. Sautee until you can see the oil separating on top of the stew. Add water and pressure cook for 12 minutes. Turn off the heat and let the pressure cooker sit until all pressure is out on its own. Cook the stew for on medium heat for another 5-10 minutes or until you see the oil separating on top.

* Different meats cook in different times. If your meat is not tender, cook until it is tender.
* Using the tomato is optional. I like to add atleast one fresh tomato to every stew that I make because of the tangy and sweet flavor.

To serve, take the shola out in a large round platter and add a couple table spoons of the stew on top, along with the whole serrano peppers. Take the rest of the stew out in a serving bowl.

Serves 6 people with Afghan appetites! Enjoy