April 25, 2017 – For someone who hates to cook, I sure write a lot about food – probably because I like to eat.
Now I’m writing about Pakistan and Afghanistan, and drooling onto the pages, because the food there was so fabulous. Qorma and kebab and gulab jamun, oh, my! I savored fresh naan cooked in a cylindrical tandoor, the dough slapped against the walls, and pulled away with big hooks as soon as it puffed a little and browned, large fragrant flat loaves that we called “elephant bread” because they reminded us of elephant ears.
And I especially fell in love with Kabuli pilau, a lamb and rice dish with raisins and carrots and pistachios. Oddly enough, I’ve never tried to reproduce it at home. But here’s a recipe for those so inclined.
The chances of my finding Kabuli pilau in Montana – or anywhere in a thousand-mile radius – are minuscule. I may just have to try that recipe myself.
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