Fry the sliced onion
in the oil until soft and golden brown. Add the chicken or lamb pieces
and fry until golden brown. Add the garlic and fry for a minute or two.
Now add the yogurt, salt, red pepper and ground cilantro. Simmer over
a medium heat until the meat is tender (about 40 minutes).
Meanwhile wash and soak
the rice in plenty of water for about 30 minutes.
Bring 5 cups water to
a boil in a large pan and add the rice. Bring back to a boil and cook
for 2 to 3 minutes, then strain in a colander. Take one half of the rice
and put in a large pan. Add the chicken and its juices. Add the remaining
half of the rice and s sprinkle the saffron and cardamom and a little
more red pepper over it. Cover the pan with a tightly fitting lid and
increase the heat for a minute or so to bring back the juices to a boil,
then place the pan in a preheated oven at 300°F for about 45 minutes.
Reprinted with permission
from ©2000 Helen Saberi The Afghan Food & Cookery, published
by Hippocrene Books, Inc.
for book review
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