Qorma-e-Nadroo

Name: Qorma-e-Nadroo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 500g lotus root, peeled and sliced; 1 large onion, diced; 3 cloves garlic, minced; 2 tomatoes, chopped; 2 tbsp vegetable oil; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp cumin; 1/2 tsp red pepper flakes; 1 cup water; Salt and pepper; Fresh cilantro for garnish

قورمه نادرو (kor-MAH-eh nah-DROO)

Lotus Root Curry

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 284 kcal

Sliced lotus root braised in a warming tomato and onion sauce with turmeric and coriander. This unique Afghan vegetable dish features the distinctive crunchy texture of lotus root transformed by slow cooking.

Nutrition & Info

Protein 6.0g

Carbs 38.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ none

Equipment Needed

heavy pot sharp knife cutting board

Ingredients

500g lotus root, peeled and sliced
1 large onion, diced
3 cloves garlic, minced
2 tomatoes, chopped
2 tbsp vegetable oil
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp red pepper flakes
1 cup water
Salt and pepper
Fresh cilantro for garnish

Instructions

1
Peel lotus root and slice into 5mm thick rounds. Rinse slices in cold water to remove excess starch and pat dry.
2
Heat oil in a heavy pot over medium heat. Saute diced onion until golden, about 8 minutes, stirring occasionally.
3
Add garlic, turmeric, coriander, cumin, and red pepper flakes. Cook for one minute until spices are fragrant.
4
Add chopped tomatoes and cook for 5 minutes until they break down into a sauce.
5
Add lotus root slices and water. Bring to a simmer, cover, and cook for 25-30 minutes until lotus root is tender but retains some bite.
6
Season with salt and pepper, garnish with fresh cilantro, and serve with rice or naan.

💡

Did You Know?

Lotus root grows in the lakes and ponds of eastern Afghanistan, where it has been harvested as a prized vegetable for centuries.

Chef's Notes

Equipment Tips

heavy pot
sharp knife
cutting board

The Story Behind Qorma-e-Nadroo

Qorma-e-nadroo showcases an ingredient that many outside Afghanistan are surprised to find in Afghan cuisine. Lotus root has been cultivated in the shallow lakes of eastern Afghanistan, particularly around Jalalabad, for centuries. The dish reflects the regional diversity of Afghan cooking — while meat-centric dishes dominate in the pastoral north, the warmer eastern regions developed a rich tradition of vegetable preparations that made use of locally available produce like lotus root, okra, and eggplant.

🕐 Traditionally enjoyed everyday meals, vegetarian option 📜 Origins: Traditional Afghan vegetable cooking

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Qorma-e-Nadroo

Nutrition & Info

Dietary

Allergen Warnings

Equipment Needed

Instructions

Did You Know?

Chef's Notes

Equipment Tips

The Story Behind Qorma-e-Nadroo

Comments (0)

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