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