THE KITE RUNNER Arizona Theatre Company Play Guide 1

THE KITE RUNNER
COOKING
Sabzi Challow (A traditional dish made with Lamb, Rice & Spinach)
Lamb: Ingredients: 1/4 cup olive oil, 8 lamb shanks, 3 onions, thinly sliced, 1 1/2
teaspoons turmeric, 5 cups baby spinach, stems removed (large leaves must be chopped),
3 cups cilantro leaves, 1 cup Italian parsley, stems removed, 16 to 18 scallions, whole,
outermost layer and tough upper green removed, 3 tablespoons minced garlic, 3 - 5 cups
beef stock (homemade is preferable), 5 tablespoons fresh lime juice, Salt and pepper to
taste
• Preheat oven to 350°F. Heat the oil in a large ovenproof Dutch oven and brown the
lamb shanks on all sides. Remove the lamb and set aside. Add the onions to the pot
and saute until soft and lightly browned. Stir in the turmeric. Add the spinach, cilantro,
parsley, and scallions. Saute for 20 minutes, stirring constantly (add more oil if needed).
The aroma of the herbs should rise—it is very important for the taste of the stew that
this stage be completed. Add the garlic and saute briefly.
• Return the lamb to the Dutch oven. Add enough beef stock to barely cover the shanks.
Bring to a boil, then cover, transfer to oven, and cook for 2 - 2 1/2 hours.
• When the meat is tender, remove from oven. Stir in lime juice and season to taste with
salt and pepper. Serve over challow.
Challow: Ingredients: 4 cups uncooked basmati rice, 1 tablespoon plus 2 teaspoons salt,
A cup olive oil (Note: For saffron rice, soak 1 teaspoon saffron threads in 1/4 cup boiling
water for 5 minutes. Remove saffron and discard. Use this water in place of the final 1/4
cup water in third step.)
• Rinse and drain the rice three times in tepid water. Place the rice in a large bowl and
add 8 cups of water and 1 tablespoon salt. Soak the rice for 2 - 3 hours.
• Fill a medium-size pot halfway with water. Add 2 teaspoons of salt and bring to a rapid
boil. Drain the rice well and add to the boiling water. Return to a boil and cook for 5
minutes. Test the rice—it should soft on the outside and still firm, but not brittle, inside.
Strain the rice and rinse with tepid water. Drain well.
• Rinse out the pot with water and add the oil. Place over medium-high heat. When oil
is hot, add the rice, 1/4 cup water, and a pinch of salt. With the handle of a wooden
spoon, poke five holes through the rice, one in the center. Cook for 1 or 2, minutes—
do not stir. Reduce heat to medium-low, and cover with a lid wrapped in a kitchen
towel. Steam the rice for 20 to 30 minutes (do not remove lid to check the rice during
this time). The bottom should be crisp.
- recipes from http://www.afghan-web.com/culture/cooking/, and http://www.foodreference.com/html/brittas-sabzi-challow.html
Arizona Theatre Company Play Guide 20