Challow (Afghan White Rice)

• Prep time: 15 mins (plus 2 hrs soaking)

• Cook time: 30 mins

• Total time: 2 hrs 45 mins

• Servings: 6

• Country of origin: Afghanistan

• Description: Fluffy, long-grain white basmati rice parboiled and steamed with cumin seeds, vegetable oil, and salt to accompany Afghan stews.

• Presentation: Piled high into a mounded pyramid on a serving platter, garnished with a sprinkle of ground cumin or cumin seeds.

• Ingredients:

  • 3 cups long-grain basmati rice

  • 8 cups water for boiling

  • 1/3 cup vegetable oil or melted ghee

  • 1 tbsp cumin seeds

  • 2 tbsp salt

• Step-by-step directions:

  • Rinse basmati rice until water runs clear; soak in cold water for 2 hours.

  • Bring 8 cups of water with 2 tbsp salt to a rapid boil.

  • Add soaked, drained rice and parboil for 5-6 minutes until al dente; drain in colander.

  • Return rice to pot, drizzle with vegetable oil and 1/4 cup warm water, and sprinkle cumin seeds over top.

  • Wrap lid in a clean kitchen towel, seal pot tightly, and steam (dam) on low heat for 20-25 minutes.

  • Fluff gently with a flat paddle spoon before serving.

• Optional variations: Add cardamom pods or saffron water for aromatic variation.

• Cooking tips: Do not stir rice during final steaming stage to preserve long, intact grains.

• Nutrition facts:

  • Calories: 290 kcal

  • Fat: 8g

  • Carbohydrates: 50g

  • Protein: 5g