Rote Afghani Recipes

AFGHANI KABLI PULAO

Steps:

• Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
• Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
• Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
• Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
• Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
• Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

AFGHAN SWEET BREAD (ROHT)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.
• Whisk flour, baking powder, cardamom, and salt together in a bowl.
• Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.
• Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.

ROTE AFGHANI

Steps:

• Preheat the oven to 425 degrees (Fahrenheit) or 218 Celsius.
• To one bowl: Mix flour with baking powder Add quick rise yeast and Add cardamom and mix very well.
• In a small saucepan, gently warm Do not burn the oil, only make it warm, and add the oil to the flour mixture.
• Heat warm water and gradually add, while stirring to the mixture.
• Incorporate all the ingredients very well, and then addegg yolk and yogurt.
• Knead the dough until it is soft for 3-5 minutes and then place it in a bowl, covered, to rest for 10 minutes.
• After 10 minutes, roll out 2 rounds that are about 3/4 inches thick. I find it is best to roll these out in an oven proof pan that is pre-greased with a non-stick cooking spray. Do not be afraid to use clean hands to help shape the rote.
• Also make sure to measure the oil and the water correctly otherwise your rote will be dry and crumbly.
• Once in the pan, prick all over the dough with with a fork and sprinkle a handful of sia dona and sesame seeds if you like them.
• Place the baking pans on a slightly greased baking tray side by side and bake for about 12-15 minutes (depending on the strength of your oven) until the rote has risen slightly and is golden brown.
• When the baking is finished, wrap completely in a clean kitchen cloth or a plastic bag to stop the rote from drying out too much.
• The rote is best eaten with tea, and will become harder and dryer depending on storage conditions. Since this is made with no preservatives, it should be eaten in 3-5 days.