Chalau

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons freshly grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cardamom
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 2 cups long-grain basmati rice
• 4 cups chicken or vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• Salt, to taste

Directions

1. In a large pot, heat the butter over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, cumin, coriander, turmeric, cardamom, pepper, cinnamon, nutmeg, cloves, and mace and stir to combine.
4. Add the rice and stir until the rice is coated with the spice mixture.
5. Add the broth and bring to a boil.
6. Reduce the heat to low and simmer, covered, for 25 minutes.
7. Stir in the cranberries and almonds and cook for an additional 5 minutes.
8. Season with salt, to taste.
9. Serve hot.

Interesting Facts

• Chalau is a popular dish in Afghanistan, and is often served during special occasions.
• The spices used in chalau give the dish a unique and fragrant flavor.
• Chalau is traditionally served with a yogurt sauce or raita.
• The addition of cranberries and almonds adds a sweet and nutty flavor to the dish.