Nadiya Hussain’s kabuli pulao with qorma-e-sabzi: ‘Joy in every single mouthful’

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “I had this very dish at a tiny restaurant that serves authentic Afghani food,” says Nadiya Hussain, whose new cookbook Rooza, explores recipes for Ramadan from 30 different countries. Joy in every single mouthful.” Nadiya Hussain’s kabuli pulao with qorma-e-sabzi Serves: 6 Ingredients: For the pulao: 150g ghee 4 cloves 3 bay leaves 1 large cinnamon stick 2 onions, thinly sliced 2 tbsp garlic paste 2 tbsp salt 500g diced boneless lamb 3 tbsp garam masala 100ml hot water 500g basmati rice 650ml boiling water For the qorma-e-sabzi: 3 tbsp oil 1 bunch of spring onions, thinly sliced 1 tsp salt 1 lemon, juice only 1kg frozen spinach 2tsp ground coriander 1 tsp ground black pepper Small handful of fresh coriander Small handful of fresh dill For the carrot topping: 2 carrots, grated 50g raisins 40g almonds, toasted 3 tbsp vinegar 2 tsp honey Method: open image in gallery ‘Rooza’ is bigger and bolder than Hussain’s other books and also incredibly beautiful 1. Pour in the boiling water and, over a high heat, mix and allow the whole thing to come to a boil till almost all the liquid has dried off and you can see every grain of rice. Add the ground coriander and black pepper and cook till completely dry and there is no excess liquid in the base when you are stirring.