Afghan Qorma With Lamb and Apricots
Afghan Qorma With Lamb and Apricots is a rich and flavorful dish traditionally enjoyed during festive occasions. Combining tender lamb with sweet apricots and aromatic spices, this qorma exemplifies Afghan culinary traditions and offers a delightful balance of sweetness and savory flavors. A warm and inviting meal, it’s perfect for special gatherings, showcasing the depth of Afghan cuisine.
| Ingredients | Quantity |
|---|---|
| Lamb, cut into cubes | 2 lbs |
| Onions, chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Dried apricots | 1 cup |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Cinnamon | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 3 tablespoons |
| Water | 4 cups |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- In a large pot, heat the vegetable oil over medium heat, then add the chopped onions and sauté until they become translucent.
- Add the minced garlic, grated ginger, and cook for another minute until fragrant.
- Stir in the cubed lamb and brown on all sides.
- Add the ground cumin, coriander, turmeric, cinnamon, salt, and black pepper, stirring well to coat the lamb.
- Pour in the water and bring to a boil. Reduce heat to simmer, cover, and cook for about 1.5 hours, or until the lamb is tender.
- Add the dried apricots, stir gently, and simmer for an additional 20-30 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with freshly chopped cilantro. Enjoy this delightful dish with rice or flatbread.
Chicken Qorma With Almonds and Raisins
Chicken Qorma With Almonds and Raisins is a delightful Afghan dish that brings together tender chicken, the nutty richness of almonds, and the sweetness of raisins. This qorma features a harmonious blend of aromatic spices that enhance the flavors, making it a perfect choice for festive gatherings and special occasions. It is often served alongside fragrant rice or warm naan, offering a comforting and satisfying meal.
| Ingredients | Quantity |
|---|---|
| Chicken, cut into pieces | 2 lbs |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Cinnamon | 1/2 teaspoon |
| Dried raisins | 1 cup |
| Blanched almonds, sliced | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 3 tablespoons |
| Water | 4 cups |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- In a large pot, heat the vegetable oil over medium heat and sauté the chopped onions until they are translucent.
- Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the chicken pieces and brown them on all sides.
- Add the ground cumin, coriander, turmeric, cinnamon, salt, and black pepper to coat the chicken evenly.
- Pour in the water, bring to a boil, then reduce the heat to a simmer and cover. Cook for about 45 minutes, or until the chicken is tender.
- Stir in the dried raisins and sliced almonds, and simmer for an additional 10-15 minutes.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with freshly chopped cilantro. Enjoy this aromatic dish with rice or naan.
Vegetarian Qorma With Spinach and Chickpeas
Vegetarian Qorma With Spinach and Chickpeas is a wholesome and flavorful Afghan dish that showcases the vibrant flavors of fresh spinach and hearty chickpeas enhanced by a medley of spices. This dish is not only a fantastic vegetarian option but also highlights the rich culinary traditions of Afghanistan, making it a delicious addition to festive celebrations or family dinners. It pairs beautifully with steamed rice or warm bread.
| Ingredients | Quantity |
|---|---|
| Fresh spinach, chopped | 4 cups |
| Canned chickpeas, drained | 2 cups |
| Onions, finely chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Cinnamon | 1/2 teaspoon |
| Vegetable oil | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Water | 2 cups |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- Heat vegetable oil in a large pan over medium heat and sauté the chopped onions until golden brown.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the ground cumin, coriander, turmeric, cinnamon, salt, and black pepper to enhance the flavors.
- Add the chopped spinach and canned chickpeas, mixing well to combine.
- Pour in the water, bring to a boil, then reduce heat to a simmer and cover. Cook for about 20 minutes, until the spinach is wilted and the flavors meld.
- Taste and adjust the seasoning as needed. Serve the qorma hot, garnished with fresh cilantro. Enjoy with rice or naan.
Beef Qorma With Saffron and Cardamom
Beef Qorma With Saffron and Cardamom is a luxurious Afghan dish that combines tender pieces of beef with aromatic spices, creating a rich and flavorful meal perfect for festive occasions. The addition of saffron and cardamom elevates the dish, imparting a unique fragrance and beautiful golden hue that makes it a standout centerpiece for any celebration. Serve it alongside steamed rice or warm naan to soak up the delicious sauce.
| Ingredients | Quantity |
|---|---|
| Beef (cubed) | 2 lbs |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Cardamom pods (crushed) | 4 pods |
| Saffron threads | 1/4 teaspoon |
| Vegetable oil | 4 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Water | 3 cups |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- Heat the vegetable oil in a large pot over medium heat, and sauté the chopped onions until golden brown.
- Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the ground cumin, coriander, turmeric, crushed cardamom pods, salt, and black pepper, mixing to combine.
- Add the cubed beef, browning it on all sides before adding the water and saffron threads.
- Bring to a boil, then reduce to a simmer and cover, cooking for about 1.5 to 2 hours until the beef is tender and the flavors have melded.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro, alongside rice or naan. Enjoy!
Qorma-e-Sabzi: Mixed Greens Stew
Qorma-e-Sabzi is a traditional Afghan mixed greens stew that showcases the vibrant flavors of various greens and aromatic spices. This hearty and nutritious dish is often served during festive occasions, offering a delightful combination of textures and tastes that perfectly complement rice or bread. Packed with vitamins and minerals, Qorma-e-Sabzi is not only delicious but also a healthy addition to any holiday meal.
| Ingredients | Quantity |
|---|---|
| Fresh spinach | 1 lb |
| Fresh kale or Swiss chard | 1 lb |
| Fresh fenugreek leaves | 1 cup (optional) |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Water | 3 cups |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- Heat vegetable oil in a large pot over medium heat and sauté the chopped onions until they are golden brown.
- Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in ground cumin, coriander, turmeric, salt, and black pepper, mixing well.
- Gradually add the chopped greens, stirring to combine, then pour in the water.
- Bring to a boil, then reduce to a simmer, covering and cooking for about 30-40 minutes until the greens are tender and the flavors meld.
- Adjust seasoning to taste, and serve hot, garnished with fresh cilantro alongside rice or bread. Enjoy!
Pumpkin and Lentil Qorma
Pumpkin and Lentil Qorma is a savory Afghan dish that combines the natural sweetness of pumpkin with protein-rich lentils, creating a nourishing and flavorful meal. This qorma is perfect for holiday gatherings, providing a hearty option that pairs beautifully with rice or bread. The use of aromatic spices elevates the dish, making it a comforting favorite during festive occasions.
| Ingredients | Quantity |
|---|---|
| Pumpkin, cubed | 2 cups |
| Red or green lentils | 1 cup |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Water | 4 cups |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- Heat vegetable oil in a large pot over medium heat, adding the chopped onions until they are golden brown.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the ground cumin, coriander, turmeric, salt, and black pepper, mixing well for a minute.
- Incorporate the cubed pumpkin and lentils, then pour in the water.
- Bring to a boil, reduce heat, and simmer uncovered for about 25-30 minutes until the lentils and pumpkin are tender.
- Adjust seasoning as needed, and serve hot, garnished with fresh cilantro alongside rice or bread. Enjoy!
Eggplant Qorma With Tomatoes and Spices
Eggplant Qorma with Tomatoes and Spices is a delicious Afghan dish that showcases tender eggplant simmered with aromatic spices and juicy tomatoes. This flavorful qorma is a perfect vegetarian option for festive meals, bringing a balance of rich textures and vibrant tastes that pair beautifully with rice, naan, or other bread.
| Ingredients | Quantity |
|---|---|
| Eggplant, cubed | 2 medium |
| Tomatoes, chopped | 2 medium |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Water | 3 cups |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- Heat vegetable oil in a large pot over medium heat and add the chopped onions until they are golden brown.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add ground cumin, coriander, turmeric, salt, and black pepper, sautéing for a minute to release the spices’ aromas.
- Incorporate the cubed eggplant and chopped tomatoes, mixing well, then pour in the water.
- Bring the mixture to a boil, reduce heat, and simmer uncovered for about 25-30 minutes until the eggplant is tender.
- Adjust seasoning as necessary and serve hot, garnished with fresh cilantro alongside rice or bread. Enjoy!
Qorma With Dried Fruits and Nuts
Qorma With Dried Fruits and Nuts is a rich and flavorful Afghan dish that combines the sweetness of dried fruits with the crunch of nuts, creating a delightful contrast in every bite. This festive dish is often served on special occasions and is perfect for elevating your holiday meals, providing a unique taste of Afghan cuisine that pairs wonderfully with rice or bread.
| Ingredients | Quantity |
|---|---|
| Lamb or chicken, cubed | 1.5 lbs |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Water | 3 cups |
| Dried apricots, chopped | 1 cup |
| Raisins | 1 cup |
| Almonds or walnuts, toasted | ½ cup |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- Heat vegetable oil in a large pot over medium heat, adding the chopped onions until they reach a golden brown color.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add ground cumin, coriander, turmeric, salt, and black pepper, allowing the spices to sauté for a minute to awaken their fragrant notes.
- Incorporate the cubed lamb or chicken, browning it on all sides.
- Add water, bringing the mixture to a boil before reducing the heat to simmer for about 40-45 minutes until the meat is tender.
- Mix in the dried apricots, raisins, and toasted almonds or walnuts, simmering for an additional 10-15 minutes.
- Adjust seasoning as needed and serve hot, garnished with fresh cilantro alongside rice or bread. Enjoy!
Slow-Cooked Qorma With Root Vegetables
Slow-Cooked Qorma With Root Vegetables is a hearty and comforting Afghan dish that is ideal for holiday gatherings. This variation features tender, slow-cooked meat paired with an array of root vegetables, creating a rich and earthy flavor profile that enhances the festive atmosphere. Perfectly suited for serving over rice or with warm bread, this Qorma is sure to be a crowd-pleaser.
| Ingredients | Quantity |
|---|---|
| Lamb or beef, cubed | 1.5 lbs |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Water | 4 cups |
| Carrots, diced | 2 large |
| Potatoes, diced | 2 medium |
| Parsnips, diced | 1 large |
| Turnips, diced | 1 medium |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- Heat vegetable oil in a large slow cooker or pot over medium heat; add onions and cook until golden brown.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add cumin, coriander, turmeric, salt, and black pepper; sauté briefly to release aromas.
- Incorporate cubed lamb or beef, browning it on all sides.
- Add water, bringing to a boil before reducing heat to low and covering to simmer for 1.5-2 hours.
- Add diced root vegetables (carrots, potatoes, parsnips, and turnips) and continue to cook for an additional 30-40 minutes, or until the vegetables are tender.
- Adjust seasoning if needed and serve hot, garnished with fresh cilantro alongside rice or bread. Enjoy!
Fish Qorma With Turmeric and Coconut
Fish Qorma With Turmeric and Coconut is a delightful Afghan dish that brings together the delicate flavors of fish with the richness of coconut and fragrant spices. This recipe is perfect for holiday celebrations, offering a unique twist on traditional Qorma dishes. The combination of turmeric and coconut gives this dish a warm golden hue and a creamy texture that pairs beautifully with steamed rice or flatbreads.
| Ingredients | Quantity |
|---|---|
| Firm white fish fillets | 1.5 lbs |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable oil | 4 tablespoons |
| Fresh cilantro, chopped | For garnish |
| Lemon juice | 2 tablespoons |
Cooking Steps:
- Heat vegetable oil in a large pot over medium heat; add onions and sauté until they are golden brown.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add cumin, coriander, turmeric, salt, and black pepper; cook briefly to blend the spices.
- Incorporate the fish fillets gently, cooking for about 3-4 minutes on each side until they are slightly browned.
- Pour in the coconut milk and bring to a simmer, cooking for an additional 10-15 minutes until the fish is cooked through and the flavors meld together.
- Adjust seasoning if needed, add lemon juice, and serve hot, garnished with fresh cilantro. Enjoy!
Lamb Qorma With Pomegranate Seeds
Lamb Qorma With Pomegranate Seeds is a rich and savory Afghan dish that showcases tender lamb simmered in a blend of aromatic spices and finished with the vibrant burst of pomegranate seeds. Traditionally enjoyed during festive occasions, this dish offers a beautiful balance of flavors and textures, making it a standout centerpiece for holiday celebrations. The tartness of the pomegranate complements the deep flavors of the lamb, creating a delightful culinary experience.
| Ingredients | Quantity |
|---|---|
| Lamb shoulder, cut into pieces | 2 lbs |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Tomato paste | 2 tablespoons |
| Water | 4 cups |
| Pomegranate seeds | 1 cup |
| Fresh cilantro, chopped | For garnish |
| Lemon juice | 2 tablespoons |
Cooking Steps:
- Heat vegetable oil in a pot over medium heat; sauté onions until golden brown.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in cumin, coriander, turmeric, salt, and black pepper; cook briefly to combine spices.
- Add lamb pieces and sear on all sides until browned.
- Mix in tomato paste, followed by water; bring to a boil, then reduce heat to simmer, covering the pot. Cook for about 1.5 to 2 hours until lamb is tender.
- Adjust seasoning if needed, stir in pomegranate seeds, and let it cook for a few more minutes.
- Serve hot, garnished with fresh cilantro and a drizzle of lemon juice. Enjoy!
Spiced Turkey Qorma for Thanksgiving
Spiced Turkey Qorma for Thanksgiving is a festive twist on traditional Afghan Qorma, perfect for your holiday table. This dish features tender turkey simmered in a symphony of spices, harmonizing beautifully with the season’s flavors. The result is a comforting and aromatic stew that not only celebrates Thanksgiving but also brings a taste of Afghan cuisine to your festivities.
| Ingredients | Quantity |
|---|---|
| Turkey thighs, cut into pieces | 3 lbs |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 2 tablespoons |
| Ground cumin | 1.5 teaspoons |
| Ground coriander | 1.5 teaspoons |
| Turmeric | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Tomato paste | 2 tablespoons |
| Water | 4 cups |
| Fresh parsley, chopped | For garnish |
| Lemon juice | 2 tablespoons |
Cooking Steps:
- Heat vegetable oil in a pot over medium heat; sauté onions until translucent.
- Add garlic and ginger, cooking until aromatic.
- Add cumin, coriander, turmeric, cinnamon, salt, and pepper; stir to combine.
- Introduce turkey pieces, browning on all sides.
- Stir in tomato paste and pour in water, bringing the mixture to a boil before reducing to a simmer. Cover and cook for about 1.5 hours or until turkey is tender.
- Adjust seasoning as desired, then serve hot, garnished with fresh parsley and a squeeze of lemon juice. Enjoy your Thanksgiving feast!
Qorma-e-Kadu: Pumpkin Stew
Qorma-e-Kadu is a delicious Afghan pumpkin stew that embodies the essence of comfort food with its rich flavors and hearty ingredients. This flavorful dish combines tender chunks of pumpkin with a blend of spices and aromatics, making it a perfect addition to your holiday table or any family meal. The subtle sweetness of pumpkin paired with savory spices creates a delightful balance that’s sure to please.
| Ingredients | Quantity |
|---|---|
| Fresh pumpkin, peeled and cubed | 3 cups |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1.5 teaspoons |
| Ground coriander | 1.5 teaspoons |
| Turmeric | 1 teaspoon |
| Cinnamon | 0.5 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Tomato puree | 2 tablespoons |
| Water | 2 cups |
| Fresh cilantro, chopped | For garnish |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Heat the vegetable oil in a pot over medium heat and sauté the onions until they are soft and translucent.
- Add the garlic and ginger, stirring until fragrant.
- Mix in the cumin, coriander, turmeric, cinnamon, salt, and black pepper, ensuring the spices are well combined.
- Add the pumpkin cubes, stirring to coat them with the spice mixture.
- Stir in the tomato puree and pour in the water, bringing to a gentle boil then reduce to a simmer. Cover and cook for about 30-40 minutes until the pumpkin is tender.
- Adjust seasoning to taste, garnish with fresh cilantro and a splash of lemon juice before serving warm. Enjoy your Qorma-e-Kadu!
Qorma With Green Beans and Potatoes
Qorma with Green Beans and Potatoes is a comforting Afghan dish that brings together the earthiness of fresh green beans and the heartiness of potatoes, all simmered in a fragrant sauce infused with various spices. This delicious qorma is a wonderful addition to any meal, especially during holiday gatherings, showcasing the warm, rich flavors of Afghan cuisine.
| Ingredients | Quantity |
|---|---|
| Green beans, trimmed | 3 cups |
| Potatoes, peeled and cubed | 2 medium |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 0.5 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Tomato puree | 2 tablespoons |
| Water | 2 cups |
| Fresh cilantro, chopped | For garnish |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Heat the vegetable oil in a pot over medium heat and sauté the onions until they are soft and translucent.
- Add the garlic and ginger, sautéing until fragrant.
- Stir in the cumin, coriander, turmeric, salt, and black pepper, mixing well.
- Add the potatoes and green beans to the pot, tossing to coat with the spices.
- Stir in the tomato puree and pour in the water, bringing to a gentle boil before reducing to a simmer. Cover and cook for about 25-30 minutes until the vegetables are tender.
- Adjust seasoning to taste, garnish with fresh cilantro and a splash of lemon juice before serving warm. Enjoy your Qorma with Green Beans and Potatoes!
Sweet and Savory Qorma With Dates and Figs
Sweet and Savory Qorma With Dates and Figs is a delightful Afghan dish that beautifully blends the rich flavors of traditional qorma with the natural sweetness of dried fruits. This unique recipe is perfect for the holiday season, adding a touch of indulgence to your table with its aromatic spices and luscious textures.
| Ingredients | Quantity |
|---|---|
| Dates, pitted and chopped | 1 cup |
| Dried figs, chopped | 1 cup |
| Onions, finely chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 0.5 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 4 tablespoons |
| Tomato puree | 2 tablespoons |
| Water | 2 cups |
| Fresh cilantro, chopped | For garnish |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Heat the vegetable oil in a pot over medium heat and sauté the onions until they are soft and translucent.
- Add the garlic and ginger, cooking until fragrant.
- Stir in the cumin, coriander, turmeric, salt, and black pepper, mixing well.
- Add the chopped dates and figs to the pot, tossing to incorporate them with the spices.
- Stir in the tomato puree and pour in the water, bringing to a gentle boil before reducing to a simmer. Cover and cook for about 20-25 minutes until the mixture thickens.
- Adjust seasoning to taste, garnish with fresh cilantro and a splash of lemon juice before serving warm. Enjoy your Sweet and Savory Qorma with Dates and Figs!