Kofta Challow (کوفته چلو) — Afghan Meatballs in Tomato Sauce with White Rice

• 320 gBasmati rice (rinsed until water runs mostly clear)
• 1500 mlWater (for boiling rice)
• 10 gSalt (for boiling water)
• 15 mlVegetable oil (for steaming rice)
• 15 gUnsalted butter (for steaming rice)
• 450 gGround beef (80–85% lean)
• 150 gYellow onion (finely grated; squeeze lightly to remove excess juice)
• 8 gGarlic (finely grated (about 2 cloves))
• 12 gFresh cilantro (finely chopped)
• 1 tspBlack pepper
• 1 tspGround coriander
• 0.5 tspGround cumin
• 1Egg (large)
• 15 gChickpea flour (helps bind while staying gluten-free)
• 30 gTomato paste (about 2 tbsp)
• 400 gCrushed tomatoes (canned)
• 0.5 tspGround turmeric
• 1 tspPaprika
• 1 tspDried mint (optional but traditional)
• 15 mlLemon juice (about 1 tbsp)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until it runs mostly clear. Soak the rice in cold water for 15 minutes, then drain well to help the grains cook long and separate.

2. 2

   Make the meatball mixture by combining ground beef, grated onion, grated garlic, cilantro, salt, black pepper, coriander, cumin, egg, and chickpea flour in a bowl. Knead vigorously for 2–3 minutes until the mixture becomes tacky and cohesive, which helps the kofta hold together in the sauce.

3. 3

   Wet your hands lightly and form 12 meatballs of about 55–60 g each, keeping them compact and smooth. Place them on a plate and refrigerate for 10 minutes so they firm up while you start the sauce.

4. 4

   Heat 30 ml vegetable oil in a wide, deep skillet or sauté pan over medium heat. Add the diced onion and cook for 8–10 minutes until soft and lightly golden, then stir in the garlic for 30 seconds until fragrant.

5. 5

   Stir in the tomato paste and cook it for 1 minute to remove any raw taste. Add crushed tomatoes, water, salt, black pepper, turmeric, paprika, and dried mint, then bring the sauce to a gentle simmer.

6. 6

   Lower the heat so the sauce bubbles softly, then nestle the chilled meatballs into the sauce in a single layer. Cover and simmer for 20 minutes, shaking the pan occasionally instead of stirring so the meatballs do not break.

7. 7

   Uncover and simmer 8–10 minutes more to thicken the sauce, then add lemon juice and gently spoon sauce over the meatballs. Check that the meatballs are cooked through and the sauce tastes balanced, with a bright tomato flavor and a gentle tang.

8. 8

   While the kofta simmers, bring 1500 ml water to a boil in a pot and add 10 g salt. Add the drained rice and boil for 6–8 minutes until the grains are tender on the outside but still slightly firm in the center, then drain in a colander.

9. 9

   Return the pot to low heat and add 15 ml oil and 15 g butter, then add the drained rice back to the pot in a mound. Poke 5–6 steam holes with the handle of a spoon, cover with a lid wrapped in a clean towel, and steam for 20 minutes until fluffy.

10. 10

    Fluff the rice gently with a fork and plate it as a bed for the kofta. Spoon the tomato sauce over the rice and arrange the meatballs on top, serving immediately while the sauce is glossy and hot.