Qroot (قروت) — Afghan Dried Yogurt Sauce over Rice

• 300 gbasmati rice (rinsed until water runs mostly clear)
• 1200 mlwater (for boiling and thinning as needed)
• 8 gfine salt (about 1 1/2 tsp)
• 120 gqroot (dried yogurt balls) (crushed to speed dissolving)
• 350 mlwarm water (for soaking and blending)
• 12 ggarlic cloves (about 3 medium cloves, finely grated)
• 2 tspdried mint (crushed between fingers)
• 0.5 tspground black pepper
• 30 mlneutral oil (such as sunflower or canola)
• 200 gyellow onion (thinly sliced)
• 15 gtomato paste (about 1 tbsp, optional but common for color)
• 0.5 tspground turmeric

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the water runs mostly clear. Soak it in fresh water for 10 minutes, then drain well so the grains cook evenly and stay long.

2. 2

   Bring 1000 ml of the water to a boil in a pot and stir in 8 g salt. Add the drained rice and boil for 6–8 minutes, stirring once or twice, until the grains are tender on the outside but still slightly firm in the center.

3. 3

   Drain the rice in a colander and rinse quickly with 100 ml warm water to remove excess surface starch. Return the pot to medium heat and add 100 ml water to the bottom to create steam for finishing the rice.

4. 4

   Pile the drained rice back into the pot in a loose mound so steam can circulate. Cover the lid with a clean towel, place it on the pot, and steam on low heat for 15 minutes until the rice is fluffy and fully cooked.

5. 5

   While the rice steams, crush the qroot into small pieces and place it in a bowl with 350 ml warm water. Let it soak for 10 minutes, then whisk vigorously until mostly dissolved; for a smoother sauce, blend for 20–30 seconds.

6. 6

   Stir the grated garlic, dried mint, and black pepper into the qroot mixture. If the sauce is thicker than heavy cream, thin it with up to 50 ml additional warm water so it will pour easily over rice.

7. 7

   Heat the oil in a skillet over medium heat and add the sliced onion with 2 g salt. Cook for 10–12 minutes, stirring often, until the onions are deeply golden and sweet, adjusting heat so they brown without burning.

8. 8

   Stir in the turmeric and tomato paste and cook for 60–90 seconds to remove rawness and bloom the spices. Turn off the heat and keep the onion topping warm while you plate.

9. 9

   Spread the steamed rice on a serving platter or portion into bowls. Spoon the qroot sauce over the rice in a generous layer, then top with the warm spiced onions so the tangy yogurt and sweet onions balance each other.