Kichree Qurut

• Prep time: 15 mins

• Cook time: 35 mins

• Total time: 50 mins

• Servings: 4

• Country of origin: Afghanistan

• Description: Sticky sticky rice and mung bean porridge topped with melted rehydrated dried whey (Qurut), melted butter, and spiced minced meat.

• Presentation: Served in a large shallow bowl with a well in center holding hot liquid qurut and drizzled with hot browned butter.

• Ingredients:

  • 1 cup short-grain sticky rice

  • 1/2 cup split green mung beans (moong dal)

  • 4 cups water or meat broth

  • 1/2 lb ground lamb or beef

  • 1/2 cup Qurut balls (rehydrated in warm water) or Greek yogurt

  • 1/4 cup ghee or butter

  • 1 tsp ground garlic

  • Salt to taste

• Step-by-step directions:

  • Wash sticky rice and split mung beans together.

  • Boil rice and mung beans in salted water/broth over low heat for 30 minutes until soft and porridge-like.

  • Sauté ground lamb with garlic, salt, and pepper until browned.

  • Rehydrate Qurut with warm water and garlic until smooth and thick.

  • Mound rice porridge onto platter, create a well in center, and pour melted Qurut into well.

  • Top with cooked ground meat and pour hot melted ghee over top before serving.

• Optional variations: Serve with meatballs (Kofta) instead of ground meat.

• Cooking tips: Mash rice and mung beans slightly while stirring to reach optimal creamy consistency.

• Nutrition facts:

  • Calories: 490 kcal

  • Fat: 20g

  • Carbohydrates: 56g

  • Protein: 22g