Entree: Afghanistan – Herat & Western Afghanistan – کیچری قروت ➤ Kichiri Qorut (Hearty Afghan rice and lentil stew finished with crumbled qurut dried yogurt for a tangy finish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 cup (200 g) basmati rice, rinsed and drained
- 1 cup (200 g) red lentils (masoor), rinsed
- 6 cups (1.4 L) water or light chicken/vegetable broth
- 2 tbsp (30 ml) ghee or neutral oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 1 small green chili, slit (optional)
- 1/2 cup (85 g) qurut, crumbled (dried salty yogurt)
- 2 tbsp (30 g) plain yogurt (optional, to loosen qurut sauce)
- 2 tbsp (30 ml) vegetable oil or melted ghee for finishing
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (2 g) dried mint (optional)
- Lemon wedges for serving

Instructions

1. Step 1: In a large pot, heat ghee over medium heat. Add the chopped onion and sauté until soft and golden, about 8–10 minutes. Add the garlic and green chili and cook 1 minute more.
2. Step 2: Stir in turmeric, cumin, ground coriander, and black pepper; toast briefly until fragrant.
3. Step 3: Add rinsed lentils and rice to the pot, stir to coat with spices and oil, then pour in water or broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 25–35 minutes until rice and lentils are very soft and the mixture is porridge-like. Stir occasionally and add a little extra water if it becomes too thick.
4. Step 4: Meanwhile, prepare the qurut sauce: in a small bowl combine crumbled qurut with 2 tbsp (30 g) plain yogurt and 2–3 tbsp (30–45 ml) warm water, whisking until it forms a pourable creamy sauce. If qurut is very hard, soak briefly in hot water to soften before crumbling.
5. Step 5: When kichiri is tender, adjust seasoning with salt and stir in chopped cilantro and dried mint if using. Drizzle 2 tbsp (30 ml) hot oil or melted ghee over the surface for shine and flavor.
6. Step 6: Serve kichiri hot with the qurut sauce on the side or spooned over each portion and lemon wedges for squeezing. Mix qurut into portions to taste for tang and saltiness.