Print Options:

Afghani Beef and Rice

This versatile dish is ideal for large holiday celebrations either as a main or a side dish. In this simplified recipe, the ground spices provide all the flavour for an exceptional meal that can be quickly and easily prepared.

 1 lb (500 g) Ontario top sirloin, cubed
 2 cloves garlic, minced
 ½ tsp (2 mL) each, turmeric, cardamom, cumin, red
 pepper flakes and salt
 ¼ tsp (1 mL) cinnamon, nutmeg
 2 tbsp (30 mL) oil
 2 cups (500 mL) julienne carrots
 2 tbsp (30 mL) oil, divided
 1 cup (250 mL) finely chopped onion
 1 cup (250 mL) basmati rice
 1 cup (250 mL) beef broth
 1 cup (250 mL) water

Fresh sprigs of cilantro
Toasted pine nuts


In bowl, combine beef, garlic, turmeric, cardamom, cumin, red pepper flakes, salt, cinnamon, nutmeg and oil. Stir until well combined and the beef is evenly coated. Let sit for 30 minutes at room temperature or covered in the refrigerated for up to one day.


In large deep skillet, heat 1 tbsp (15 mL) of the oil over medium high heat. Brown beef on all sides; toss in carrots and cook one minute. Transfer to plate. Add remaining oil to skillet and sauté onions until golden. Add rice, stirring until all coated with oil and starting to crackle, about one minute. Pour in beef broth and water. Bring to a boil, reduce heat to low, cover and simmer until all the liquid has been absorbed. Stir in beef and carrot mixture. Let sit for 10 minutes before serving sprinkled with cilantro and pine nuts (if desired).

Cook's Notes:

Makes 4 servings