Green Rice

[Notorious Pashtana]

so do you have the very this plant at your garden ?

My mor jaans garden yes, I'll take a picture so you can verify it as chalkhay/shalkay

[emkhan]

My mor jaans garden yes, I'll take a picture so you can verify it as chalkhay/shalkay

ok but not chalkhy its shalkhay Lol.

[khashayar]

esfanajj

[emkhan]

sorry this is not shalkhay

[khashayar]

^lol.......its the same thing...................................same taste............................................ but why?

[emkhan]

Big difference..... you don't know about shalkhay...

[Laila]

Not from Swat, but are you asking about Zamarot (emerald) palau ... ? It's made with chicken and the colour comes from spinach ... ?

Yes you are right.....its famous around Kabuli, Logaris, and Uzbekis. My mom has never cooked it at home....dunno why, we dont really eat it. Except when invited to a party or something, i only take very little onto my plate, i find it as not-so-tasteful food with other things.

[*Mahzala*]

Yes you are right.....its famous around Kabuli, Logaris, and Uzbekis. My mom has never cooked it at home....dunno why, we dont really eat it. Except when invited to a party or something, i only take very little onto my plate, i find it as not-so-tasteful food with other things.

We don't cook it for ourselves, but definitely when someone is coming over or if we have to take food. I actually really like zamarot palau, one, because it's rice, two because it's a light rice meal, or so I think. Some people just add dill to give the dish a green touch, but it doesn't change the rice colour. I prefer zamarot palau over dill palau/chalau though.

I would love to try Yaqut Palau. Never have and haven't seen how it's cooked either.

[Laila]

We don't cook it for ourselves, but definitely when someone is coming over or if we have to take food. I actually really like zamarot palau, one, because it's rice, two because it's a light rice meal, or so I think. Some people just add dill to give the dish a green touch, but it doesn't change the rice colour. I prefer zamarot palau over dill palau/chalau though.

I would love to try Yaqut Palau. Never have and haven't seen how it's cooked either.

Which one is yaqut palow?

Is this the one with yogurt and brown sugar mixed?

[*Mahzala*]

No, yaqut palau which, takes its name from ruby as does zamarot from emerald, is red rice made with cherries. Never seen it, heard a lot about it, and eager to try it.

[Laila]

No, yaqut palau which, takes its name from ruby as does zamarot from emerald, is red rice made with cherries. Never seen it, heard a lot about it, and eager to try it.

ohhhhh then never heard of it.

[Notorious Pashtana]

No, yaqut palau which, takes its name from ruby as does zamarot from emerald, is red rice made with cherries. Never seen it, heard a lot about it, and eager to try it.

wow, thats the first i've heard of it too. i can't imagine cherries in a savoury dish unless its sour cherries to give it a sour kick (like tamarind).

so probably sweet rice, like yellow zarda rice but cherry tasting. interesting... i do remember having cherries in the multi-coloured sweet rice but that was so sweet it felt like sugar syrup on rice! the only flavour was from the added cherries, almonds, dried dates, raisins etc, not very exciting.

[*Mahzala*]

It's not a sweet dish, it's served as a main meal, a very rare delicacy. The colour of the rice, being a rich red, is either taken from cherries or beetroot and is like every other palau which has either meat or chicken. The cherries itself, unlike zamarot palau where spinach is blended into the rice, isn't mixed with the rice. The cherries or beetroots are boiled which helps extract the red colour and then the fruit and water are separated and you only use the latter to give the rice colour.

[Notorious Pashtana]

ohhhhh ok. interesting. i'm not sure if red coloured rice would look very appetising though (?) i'll experiment with it just to see.

btw on the topic of food, how would you normally cook a leg of lamb in the oven? i've cooked it covered in foil (seasoned with salt of course) but it's not always as tender as i'd like it to be. can't seem to get it right, any suggestions?

[*Mahzala*]

Rice is a favourite so I wouldn't mind it. Like you, I am eager to see what it looks like.

I don't know any process different to yours, perhaps you cook use a baking bag? It locks in moisture which helps keep the meat soft, but either way, it needs quite a while in the oven. Oh yum, zema worta khule wobe prekhodele.