The Christmas Mountain of Cabbage

 

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From time to time I get to use my passion for cooking in ways that benefit others rather than just my immediate family and my waistline. This past week I had the privilege of cooking for 150 or so refugees from many different parts of the world. I was expecting to be part of a large group organized to cook the 200 pieces of chicken, chop the 10 heads of cabbages and cook the 15 kilos of rice. The group turned out to be three of us. The upside to this is that I got a hands on view on how to cook persian style rice, as I chopped my way through all 10 heads of cabbage with my mizu knife. Here are some pictures of the mountain of cabbage and the rice cooking process as directed by my new Afghani friend.

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Half of the cabbage chopped

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Done deal

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1/4 of the chicken ready for the eating….Chick-fil-a watch your back…

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Rinsing the first batch of rice before boiling (Persian rice is cooked just like pasta)

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Draining the cooked rice

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Lining the bottom of the pot for the crunchy Tadig (The best part of the rice. You can also use potatoes)

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Putting the rice into the pot with the tadig

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Pouring in the heated oil

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And last but not least, you place the rice back on low heat, and seal with a towel to lock in the moisture

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And finally, adding the oil, oregano and lemon to the carrot and cabbage salad

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