Let’s make Firni!

Looking for a new dessert to try? Why not make firni, an Afghan custard that is both delicious and easy to make.

This recipe is perfect for summer days when you want something sweet but doesn’t want to spend too much time in the kitchen. The best part is that firni is topped with pistachios, so it’s a great way to get some healthy fats into your diet!

The Firni Recipe and How You Can Help Afghan Cooks.

As always our easily printable recipe is below. Don’t forget to watch the video. I always find it is much easier to learn a new recipe if I watch someone else make it one or two times before I sit down and get started.

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Afghan Dopiaza Meat Stew with Onions

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• Author: Mirriam Seddiq

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Description

Afghan dopiaza is a classic dish made with onions “two ways.”

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Ingredients

Scale 1x2x3x

2.5 pounds of bone-in meat (lamb, beef, or goat)

2 Tablespoons of cooking oil.

4 Large Onions

White Vinegar

2 Cups of Split Lentils (yellow is traditional)

3 Garlic Cloves Crushed

1 Teaspoon Salt

1 Teaspoon Tumeric

Ground Black Pepper

4 Cups of Water

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Instructions

1. First, prepare your onions. Slice the onions very thin. Take half and set them aside. Take the other half and soak it in white vinegar for quick pickling.

2. Next, heat your pressure cooker so that you can saute. Add your cooking oil. Saute the onions until soft.

3. While the onions soften, simmer your lentil until soft in a different pot.

4. Add your crushed garlic cloves to the pressure cooker, and add your meat.

5. Now add some simple spices. The focus of the flavor is the meat and onions. Add your salt, pepper, and tumeric.

6. Then pour your 4 Cups of water over the meat. Stir.

7. Cook in your Instant Pot on high pressure, meat, and for 30 minutes.

8. For the base, you want to lay some thin bread over your platter. Then, spoon your meat. Add your cooked lentils over it and then, finally, add your pickled onions.

Notes

Goes great with some Afghan bread.

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• Author: Mirriam Seddiq

Print Recipe

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Description

This Afghan custard, firni (firini, phirni) is unique in flavor and texture. If you want something to wow guests, but that also seems familiar, look no further.

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Ingredients

Scale 1x2x3x

3 cups milk (any sort of milk will be ok)

3tbs corn starch

3/4 cup sugar

1/4 tsp cardamom

3-4 saffron threads soaked in 1tblsp hot water

1/4 tsp salt

2 tsp rose water

Pistachios for garnish

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Instructions

1. Mix the corn starch into 1 cup of folded milk until lump-free.

2. Heat 2 cups milk with the sugar on medium heat and stir until sugar dissolves and tiny bubbles form around the edge of the pan. Stir continuously to prevent it from sticking or burning.

3. Next,add the corn starch slurry. Stir constantly on medium-low heat until the mixture thickens. Make sure you scrape the bottom to prevent it from sticking or burning.

4. After that, add the salt, cardamom, saffron, and rose water.

5. The mixture is done when it coats the back of the spoon and doesn’t runoff. Take your finger and draw a line down the back of the spoon. If the custard doesn’t run, it’s done.

6. Next, pour the custard into a dish and cover with plastic wrap. Ensure the plastic touches the custard to prevent a film from forming on the top. Let cool until firm.

7. Top with pistachios and serve.

Notes

Serve with some Afghan sheer chai.

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