Update my dinner status, I'm making this tonight.
Servings: 4 -6
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
A sweet and savory Afghanistan dish. Soak dry TVP in 2 cups water for 15 min. or longer. Cut carrots in half. Slice each half lengthwise, thinly. Heat oil in a wide, low pot with a tight-fitting lid and saut? thinly slice onions until brown. Add TVP and brown further, for one minute. Add all spices and stir. Add a 1/2 cup water. Simmer for 5 minutes. Add carrots, currants, rice and salt. Add enough water to cover the entire mixture (about 3-1/2 cups). The water level should be 1 inch higher than the rice. Bring to a boil, then simmer on low heat, for 20 minutes with the lid closed tightly. When cooked, rice should separate and fluff. Serve with salad, etc. Posted to JEWISH-FOOD digest by Brenda Kosky on Dec 24, 1998, converted by MM_Buster v2.0l.
