Entree: Afghanistan – Kabul & Central Afghanistan – کوفته چلو ➤ Kufteh Chelow (Spiced Afghan meatballs braised in a tomato-based sauce and served over saffron-flavored rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground lamb or beef
- 1 medium onion, finely grated, about 6 oz (170 g)
- 2 cloves garlic, minced (approx. 0.4 oz / 12 g)
- 1/3 cup (15 g) fresh cilantro, finely chopped
- 1 medium green chili, seeded and finely chopped (optional), about 0.3 oz (8 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1 large egg (for binding), approx. 50 g
- 3 tbsp (45 ml) vegetable oil or ghee, divided
- 1 tbsp (15 g) tomato paste
- 1 cup (240 g) crushed tomatoes or tomato purée
- 2 cups (480 ml) low-sodium beef or chicken broth
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 3 tbsp (45 ml) ghee or butter for the rice
- A pinch saffron strands, soaked in 2 tbsp (30 ml) warm water
- 1/4 tsp (0.5 g) ground cardamom (optional)
- Fresh cilantro or chopped green onion for garnish

Instructions

1. In a large bowl combine ground meat, grated onion, minced garlic, chopped cilantro, green chili (if using), cumin, coriander, turmeric, black pepper, 1 tsp (5 g) salt, and the egg. Mix gently until just combined, then shape into golf-ball-sized meatballs (about 12–14), roughly 1.5 oz (40–45 g) each.
2. Heat 2 tbsp (30 ml) vegetable oil or ghee in a deep skillet over medium-high heat. Brown meatballs on all sides in batches, about 2–3 minutes per side; transfer to a plate and set aside (they will finish cooking in the sauce).
3. In the same skillet lower heat to medium and add remaining 1 tbsp (15 ml) oil if needed. Stir in tomato paste and cook 1 minute, then add crushed tomatoes and cook 3–4 minutes until slightly reduced.
4. Pour in the broth, add ground cardamom (if using), adjust salt to taste, and bring sauce to a gentle simmer. Return meatballs to the pan, cover, and simmer gently 20–25 minutes until meatballs are cooked through and sauce has thickened slightly.
5. While meatballs simmer, prepare the rice: in a saucepan rinse and drain the basmati rice then add enough water to cover and bring to a simmer. Drain rice and set aside dry. In the same saucepan heat 3 tbsp (45 ml) ghee or butter over medium heat, add the drained rice, and toss to coat for 1 minute. Add 2 1/4 cups (540 ml) water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and cook 12–15 minutes until water is absorbed.
6. When rice is cooked, gently fluff and sprinkle the saffron with its soaking water over the rice, folding gently to distribute color and aroma.
7. To serve, mound saffron rice on a large serving platter and arrange kofta and sauce over or alongside the rice. Garnish with fresh cilantro or chopped green onion. Serve hot.