Gheeyab (Afghanistan)

Gheeyab is a traditional Afghan dish made from lamb or beef, served with rice and vegetables. The name “Gheeyab” means “to swallow” in Pashto, referring to the way the meat is cooked.

Ingredients

Meat

• 1 pound lamb or beef, cut into small pieces
• 2 tablespoons vegetable oil

Aromatics

• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste

Spices

• 2 tablespoons garam masala
• 1 tablespoon turmeric powder
• 1 tablespoon red chili powder

Rice

• 2 cups long-grain rice

Vegetables

• 1 large carrot, peeled and chopped
• 1 large potato, peeled and chopped

Gheeyab Sauce (if applicable)

Mix the following:

• 2 tablespoons yogurt
• 1 tablespoon lemon juice
• 1 teaspoon dried mint leaves

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Recipe Steps

1. Marinate the Meat

In a large bowl, combine the lamb or beef, vegetable oil, onions, garlic, cumin, coriander, cayenne pepper, salt, and black pepper. Mix well to coat the meat evenly.

2. Cook the Rice

Rinse the rice in a fine mesh strainer until the water runs clear. Drain and set aside. In a medium saucepan, heat 2 cups of water over high heat. Add the rinsed rice and cook for 15-20 minutes or until the water is absorbed.

3. Sauté the Vegetables

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chopped carrot and potato and sauté for 5-7 minutes or until they start to soften.

4. Cook the Meat

Add the marinated meat to the skillet with the vegetables and cook until browned on all sides.

5. Assemble Gheeyab

To assemble the dish, place a scoop of cooked rice in a serving bowl. Top with the sautéed vegetables and meat mixture. Mix well to combine

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Generated time: 2026-03-10 22:28:22