Afghan Qorma at Szimpla
It was a cold and chilly fall day in Budapest when we gathered in front of Szimpla, early in the morning. After exploring the famous ruin bar (no one could recognize the area in daylight), our chef Najib put us to work. Defying all electrical problems, and with quite a few excuses to explore and inspect the place, we were, surprisingly, able to cook two huge pots full of delicious and warm Qorma that instantly warmed us up.
Qorma is an everyday dish in Afghanistan as well as in many other countries in the Middle East. It can be eaten with rice, bread, or anything really.
The measurements for this recipe are not exact since we were cooking for around 50 people. Also, we did not add too many spices when we cooked it, but you can add as much or as little as you like.
Ingredients
Meat recipe
- Onion
- Garlic
- Potato
- Chicken
- Eggplant
- Zucchini
- Tomato pure
- Oil
- Paprika
- Black pepper
- Parsley
Vegetarian recipe
- Onion
- Garlic
- Potato
- Eggplant
- Zucchini
- Pumpkin
- Tomato pure
- Oil
- Paprika
- Black pepper
- Parsley
Meat version
Cut all the vegetables into cubes or small pieces, and the chicken into bite-size pieces.
Heat some oil in a pot, add the onions and sauté it until it becomes translucid. Then add the garlic and cook it for a few seconds.
Add the chicken to the pot and let it cook until you can no longer see raw pieces of chicken. Once the chicken is cooked on the outside, you can add the vegetables.
When they start to become a little softer, add the tomato purée and cook for a few more minutes.
After that, add salt, pepper, and spices. Cover everything with water, and let it cook for about 40 minutes.
Add the chopped parsley at the end and serve.
Vegetarian version
Cut all the vegetables into cubes or small pieces.
Heat some oil in a pot and add the onions. Sauté it until it gets translucid. Then add the garlic and cook it for a few seconds.
Once the garlic is cooked, add all the vegetables, except the potato, and cook everything until it becomes soft.
Add the tomato puree, let it cook for a few minutes, then add the potatoes, salt, pepper, and spices.
Cover everything with water and cook it for around 30 minutes.
Add the chopped parsley at the end and serve.
NAJIB
“When I was a kid, my mother taught me this recipe. She knew I would grow up and live somewhere alone. That is why I needed to learn; it was a necessity”.
Najib came to Budapest in 2010 from Qarbagh Ghazni, a region of Afghanistan surrounded by deserts and mountains. The weirdest thing he has ever eaten is blood sausages, and his favorite international meal is palacsinta.