Vegan Afghan Savory Sticky Rice (Shola)

Experience the comforting flavors of **Vegan Afghan Savory Sticky Rice (Shola)**, a traditional Middle Eastern-inspired dish that's hearty, aromatic, and entirely plant-based. This vegan version of shola features tender short-grain rice and creamy yellow split peas, cooked to perfection in a fragrant blend of cumin, coriander, and turmeric. The sticky texture and rich, spiced tomato base are elevated with sautéed fresh cilantro and a tangy squeeze of lemon. Ready in under an hour, this wholesome dish is ideal as a satisfying main course or a flavorful side. Perfect for vegan enthusiasts and those seeking authentic Afghan cuisine, this recipe is proof that simple, wholesome ingredients can create something extraordinary.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups short-grain rice
• 0.5 cup yellow split peas
• 6 cups water
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 2 tablespoons tomato paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons vegetable oil
• 0.25 cup fresh cilantro, chopped
• 1 for serving lemon wedges

Directions

Step 1

Rinse the short-grain rice and yellow split peas under cold water until the water runs clear and set aside.

Step 2

In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat.

Step 3

Add the diced onion and saute until translucent, about 4-5 minutes.

Step 4

Stir in the minced garlic and diced carrot, cooking for another 2-3 minutes until the garlic is fragrant.

Step 5

Add the tomato paste, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Stir well to combine and cook for 1-2 minutes to allow the spices to bloom.

Step 6

Pour in the water and bring to a boil. Stir in the rinsed rice and split peas.

Step 7

Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for about 25-30 minutes, or until the rice and split peas are cooked through and the mixture is sticky.

Step 8

While the rice is cooking, heat the remaining tablespoon of vegetable oil in a small pan over medium heat.

Step 9

Add the chopped fresh cilantro and stir for about 1 minute, ensuring it's well coated with the oil, then remove from heat.

Step 10

Once the rice mixture is done, remove it from the heat and let it sit covered for an additional 5 minutes to continue steaming.

Step 11

Serve the sticky rice topped with the sauteed cilantro. Accompany the dish with lemon wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2306.9g)

Amount per serving	% Daily Value*
Calories	1363.6

Total Fat 43.5g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 2518.1mg	0%
Total Carbohydrate 212.4g	0%
Dietary Fiber 36.8g	0%
Total Sugars 22.0g
Protein 40.8g	0%

Vitamin D 0IU	0%
Calcium 325.9mg	0%
Iron 11.4mg	0%
Potassium 2112.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.9%

Protein: 11.6%

Carbs: 60.5%