Entree: Afghanistan – Northern Afghanistan – کیچری قروت ➤ Kīchirī Qorūt (Hearty Afghan rice and split-pea porridge finished with salty dried yogurt)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) long-grain rice, rinsed until water runs clear
- 1/2 cup (100 g) split yellow mung dal or split yellow lentils, rinsed
- 4 cups (960 ml) water
- 3 tbsp (45 ml) ghee or unsalted butter
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 3 cloves garlic, minced (about 0.5 oz (15 g))
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 4 qurut balls, about 1.5 oz (45 g), crumbled (dried salted yogurt) or 3 tbsp (45 g) crumbled qurut
- 2 tbsp (30 ml) plain yogurt (optional, to loosen if too thick)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1/4 cup (30 g) fried onions or thinly fried shallot crisps, for topping

Show original ingredient measurements

- 1 cup (200 g) long-grain rice, rinsed until water runs clear
- 1/2 cup (100 g) split yellow mung dal or split yellow lentils, rinsed
- 4 cups (960 ml) water
- 3 tbsp (45 ml) ghee or unsalted butter
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 4 qurut balls, about 1.5 oz (45 g), crumbled (dried salted yogurt) or 3 tbsp (45 g) crumbled qurut
- 2 tbsp (30 ml) plain yogurt (optional, to loosen if too thick)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1/4 cup (30 g) fried onions or thinly fried shallot crisps, for topping

Instructions

1. Rinse the rice and split dal under cold water until the rinse water is mostly clear; drain.  
2. In a heavy pot, heat the ghee over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and beginning to brown, about 8–10 minutes.  
3. Add the minced garlic, ground cumin, coriander, and turmeric; cook 1 minute until fragrant.  
4. Stir in the rinsed rice and dal to coat with the spiced ghee for 1–2 minutes.  
5. Add 4 cups (960 ml) water and 1 tsp (5 g) salt and bring to a gentle boil. Reduce heat to low, cover, and simmer for 25–35 minutes, stirring occasionally, until rice and dal are very soft and the mixture is porridge-like. Add water 2–4 tbsp (30–60 ml) at a time if it gets too thick.  
6. Crumble the qurut and stir into the kichiri; simmer 3–5 minutes to dissolve and distribute the tangy flavor. If the porridge is too thick, stir in up to 2 tbsp (30 ml) plain yogurt or a little hot water to reach desired consistency. Taste and adjust salt.  
7. Serve hot, garnished with chopped cilantro and fried onions.