Latest news with #Kabulipulao
See - Sada Elbalad
03-04-2025
- Politics
- See - Sada Elbalad
Tasting Pakistan: From City Streets to Mountain Kitchens
H-Tayea From luxury dining in Islamabad to sharing home-cooked meals in a remote Hunza village, this journey through Pakistan was packed with unforgettable moments. I started in the modern capital, where I explored some of the best food spots and indulged in favorites like chapli kebab and Kabuli pulao—rich, bold, and bursting with flavor. But the real adventure began in Hunza. There, surrounded by breathtaking mountains and ancient traditions, I got a taste of a different side of Pakistan—one that's deeply rooted in heritage and hospitality. In a local home, I was served Burus Shapik and Girma, two traditional Hunza dishes made with love and pride. They weren't just delicious—they told a story of culture, simplicity, and connection. Along the way, I met Manisha and Maliha, twin sisters and martial arts champions who are redefining what it means to be strong Pakistani women. They're training for the Olympics, representing Pakistan on the world stage, and inspiring a new generation by breaking barriers in a male-dominated sport. Meeting them wasn't just inspiring—it was powerful. This journey was about more than food and travel. It was about people, pride, and resilience. It was about discovering beauty in both modern life and ancient tradition, and seeing how the soul of Pakistan lives in its food, its culture, and its fearless young women. read more Gold prices rise, 21 Karat at EGP 3685 NATO's Role in Israeli-Palestinian Conflict US Expresses 'Strong Opposition' to New Turkish Military Operation in Syria Shoukry Meets Director-General of FAO Lavrov: confrontation bet. nuclear powers must be avoided News Iran Summons French Ambassador over Foreign Minister Remarks News Aboul Gheit Condemns Israeli Escalation in West Bank News Greek PM: Athens Plays Key Role in Improving Energy Security in Region News One Person Injured in Explosion at Ukrainian Embassy in Madrid News Egypt confirms denial of airspace access to US B-52 bombers News Ayat Khaddoura's Final Video Captures Bombardment of Beit Lahia News Australia Fines Telegram $600,000 Over Terrorism, Child Abuse Content Lifestyle Pistachio and Raspberry Cheesecake Domes Recipe Arts & Culture Nicole Kidman and Keith Urban's $4.7M LA Home Burglarized Videos & Features Bouchra Dahlab Crowned Miss Arab World 2025 .. Reem Ganzoury Wins Miss Arab Africa Title (VIDEO) News Israeli PM Diagnosed with Stage 3 Prostate Cancer News Prime Minister Moustafa Madbouly Inaugurates Two Indian Companies Sports Neymar Announced for Brazil's Preliminary List for 2026 FIFA World Cup Qualifiers Arts & Culture New Archaeological Discovery from 26th Dynasty Uncovered in Karnak Temple
Telegraph
20-02-2025
- Entertainment
- Telegraph
William Sitwell reviews Kabuli, Birmingham: ‘Gloriously straightforward, soul-satisfying and rustic'
Fortunately I'd left Cyrus at home. Our fox-red Lab isn't great on trains and gets pretty tetchy at the intermittent Wi-Fi. And he would have been cross at me for not properly reading the note online about the restaurant that I thought had said ' Dogs allowed ', not noticing the additional word, 'outside'. But then Kabuli, in the Birmingham district of Moseley, is all about positivity and thus couldn't bring itself to advertise the actuality of 'no dogs'. Maybe this is why they use the hackneyed term ' fine dining ' on Instagram to pump up their offering of Afghan cuisine. Which of course it isn't, which is not a criticism so much as an expression of relief. Although I'd be intrigued to see a zhuzhed-up version of the food of Afghanistan: spherifications of quroot, chapli kebab velouté or textures of Kabuli pulao. Instead it was actually very, indeed gloriously, straightforward, hearty, soul-satisfying and rustic. And the interior design clearly aims at posh, with wide and comfortable chairs and banquettes, soft and pale furnishings, heavily textured, white-washed, cave-like walls, marble-topped tables and golden cutlery. The menu is divided into Kabuli pulao (versions of the classic rice dish), qorma (curries), kebabs, sides and desserts. Our waiter advised us to have one of each so we chose to dine in that order and get some salad and breads on the side. My pal Arsheen and I sipped saffron tea for a few minutes and then the whole lot came at once. 'All our dishes are prepared fresh and served as soon as they are ready, ensuring you enjoy every flavour at its peak,' I then noted on the menu, although I think there are ways around this, no? I mean like starting to cook one thing at one time, then deciding to start another at another. But this is the mantra of many restaurants, particularly chains such as Wagamama. It's a good thing not all fads edge into the home. Although, as a bang-on-trend restaurant critic, perhaps I should try this one Sunday lunch. Everyone goes straight into the dining room then out come roast potatoes, smoked salmon, apple crumble, carrots, roast chicken, cashew nuts and Melba toast – in that order. Yet we were feasting merrily in this classy cave and relishing the rich flavours of the lamb shank pulao. It came like a veritable mountain, the slow-cooked shank in the centre, its bone poking out as the peak, surrounded by a deep drift of rice and raisins and draped in bright ribbons of carrot. It was a wonderful combination of soft and rich meat, nicely tempered by the other ingredients. There was the qorma-e-murgh, a mild chicken curry, more like a red stew of delicate spicing than its Indian equivalent and, such is the expectation of my mind, I rather wished it had had a little more heat. The chapli kebab, which was ground beef patties – think flattened kebab – was covered with slices of raw onion and tomato. It was crisp and dry and, with its yoghurt dip, turned out to be a good contrast to the qorma (thank God they brought it all at the same time, eh?). And there were some fluffy naan breads and a simple chopped salad. We called for baklava to end and also asked the waiter if he wouldn't mind cleaning the table. Which he did, bringing out a handkerchief from his pocket for the job. Which I suppose sort of sums up the idea of swanky cave-like fine dining. Wrong-headed but great grub.
The Independent
30-01-2025
- General
- The Independent
Nadiya Hussain's kabuli pulao with qorma-e-sabzi: ‘Joy in every single mouthful'
'I had this very dish at a tiny restaurant that serves authentic Afghani food,' says Nadiya Hussain, whose new cookbook Rooza, explores recipes for Ramadan from 30 different countries. 'When I go to a restaurant that I have never eaten at before and where the cuisine is new to me, I always ask the waiting staff what they recommend, and this was it. I love rice in all its forms and this recipe perfectly captures the essence of the Kabuli pulao from what I can remember. Lightly scented rice served with spinach and a sweet and savoury carrot topping. Joy in every single mouthful.' Nadiya Hussain's kabuli pulao with qorma-e-sabzi Serves: 6 Ingredients: For the pulao: 150g ghee 4 cloves 3 bay leaves 1 large cinnamon stick 2 onions, thinly sliced 2 tbsp garlic paste 2 tbsp salt 500g diced boneless lamb 3 tbsp garam masala 100ml hot water 500g basmati rice 650ml boiling water For the qorma-e-sabzi: 3 tbsp oil 1 bunch of spring onions, thinly sliced 1 tsp salt 1 lemon, juice only 1kg frozen spinach 2tsp ground coriander 1 tsp ground black pepper Small handful of fresh coriander Small handful of fresh dill For the carrot topping: 2 carrots, grated 50g raisins 40g almonds, toasted 3 tbsp vinegar 2 tsp honey Method: 1. Start by making the pulao. To a large pan add all the ghee and, over a high heat, allow the ghee to melt. Add the cloves, bay leaves and stick of cinnamon and let the whole spices sizzle in the melting ghee. 2. Add the sliced onions and cook till they are really soft and golden. Now add your garlic paste and salt and cook through for a few minutes. 3. Get the lamb cubes in with the garam masala and cook till the meat is brown. Pour in the 100 millilitres hot water and bring to the boil. Reduce the heat slightly and cook till there is no more liquid left and there is a golden-brown mixture coating the meat. Wash the basmati rice till the water runs clear. This will take a few washes, but it's important to remove as much starch as possible. Drain the rice and add to the meat. On a high heat, mix the rice with the meat and onions, mixing and scraping the base for about five minutes to remove any rice that may be sticking. 4. Pour in the boiling water and, over a high heat, mix and allow the whole thing to come to a boil till almost all the liquid has dried off and you can see every grain of rice. As soon as you get to that point, lower the heat completely and put the lid on. Leave to steam for about 30 minutes. 5. While the pulao cooks, let's make the qorma-e-sabzi. Pour the oil into a medium non-stick pan and bring to a high heat. Add the sliced spring onions with the salt and cook for a few minutes. 6. As soon as the spring onions are soft, add the lemon juice and the frozen spinach. Water should release from the frozen spinach – keep cooking till most of the liquid has evaporated. Add the ground coriander and black pepper and cook till completely dry and there is no excess liquid in the base when you are stirring. Take it off the heat as soon as it is ready and stir in the fresh coriander and dill. 7. Make the quick carrot topping by putting the grated carrots in a bowl with the raisins and toasted almonds. Mix well. Put the vinegar and honey in a bowl and mix. Drizzle all over the carrots and stir through. 8. Take the rice off the heat and serve on a platter or in the pan with the carrot mixture sprinkled over and the qorma–e–sabzi alongside. 'Rooza' by Nadiya Hussain (Penguin Michael Joseph, £25).
