If you love hearty comfort food with a touch of sweetness, you’ll fall in love with Shalgham Bata, also known as Turnip with Sticky Rice. This cozy dish is packed with flavor. It is one of those dishes that brings warmth to your heart and a wonderful aroma to your kitchen.
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The tender meat, the sweetness of the turnips, and the deep golden onions come together in a beautiful balance of flavor. In my family, Shalgham Bata is often made during colder months because it feels cozy and nourishing. The turnips soak up the flavor of the spices and meat until they become soft, slightly sweet, and deliciously tender. When served with sticky rice, it becomes the kind of meal that makes everyone go back for seconds.
This recipe has been in Afghan kitchens for generations. It is simple, but when cooked with patience, it tastes like a celebration of tradition and care.
In Afghanistan, food is more than just nourishment. It is a reflection of culture, hospitality, and connection. Shalgham Bata is one of those family recipes passed down through generations, often made in winter when turnips are fresh and abundant.
Every region prepares it a little differently. Some families cook it with lamb, others with veal, and some even make a vegetarian version using only turnips and onions. The essence of the dish, however, remains the same: a rich sauce with soft, sweet turnips and slow-cooked meat that melts in your mouth.
The spices and ginger are what truly bring Shalgham Bata to life. Turmeric gives the dish its warm golden color and earthy aroma, while coriander adds a gentle citrusy note that balances the richness of the meat. The touch of red spice, whether chili powder or paprika, provides a subtle heat without overpowering the sweetness of the turnips. Salt enhances every flavor, pulling the sweetness and spice together in harmony. Brown sugar deepens the sauce with a caramel-like richness that blends beautifully with the natural flavor of the turnips. Finally, fresh minced ginger adds brightness and warmth, cutting through the richness of the stew and leaving a hint of freshness in every bite. Together, these ingredients create the soulful, layered taste that makes Shalgham Bata so comforting and unforgettable.
In Afghan homes, this dish is often served with sweet sticky rice, called Bata chawal, making it a full meal that’s both satisfying and balanced. The combination of savory stew and subtly sweet rice is what makes Shalgham Bata so comforting.
Equipment needed to make Shalgham Bata at home
Shalgham Bata (Turnip with Sticky Rice)
4
servings30
minutes40
minutesIngredients
- TURNIPS
¼ cup cooking oil
4 onions, chopped
1 kg meat ( veal or lamb)
3 cups water
1 Cup tomato sauce
1 ginger, minced
6 turnips, chopped
2 cups water
And for spices you need:
1 tbsp, Turmeric powder
1 tbsp, coriander powder
1 tbsp, salt
1 tsp, Red Spice
3 tbsp brown sugar
- RICE
1 ½ cup sweet rice
4 cups water
¼ cup cooking oil
1 tbsp salt
1 tbsp cumin
½ tbsp cardamom
Directions
- TURNIPS
- Heat the cooking oil in a pressure cooker over medium heat.
- Add the chopped onions and sauté until they turn a deep golden brown.
- Add the meat, either veal or lamb, and stir well to combine with the onions.
- Sprinkle in the turmeric powder, coriander powder, salt, and red spice. Mix thoroughly so the meat is evenly coated with the spices.
- Pour in the water and stir to bring all the flavors together.
- Secure the lid of the pressure cooker and cook for 10 minutes on high heat, then reduce to low heat and continue cooking for 30 minutes.
- Carefully open the pressure cooker, add the tomato sauce, and stir until fully combined.
- Add the brown sugar and mix well to let the sweetness blend into the sauce.
- Stir in the minced ginger to add warmth and fragrance to the dish.
- 10.tAdd the chopped turnips and mix everything together gently.
- 11.tClose the pressure cooker once again and cook for 10 minutes on high heat, then lower the heat and cook for another 20 minutes.
- 12.tOpen the cooker, stir the stew, and serve hot in a bowl with rice and a side of fresh vegetables.
- RICE
- In a bowl, wash the sweet rice thoroughly until the water runs clear.
- Soak the rice in water for a few hours or overnight to achieve a soft, sticky texture.
- Add the prewashed and presoaked sweet rice to a pressure cooker.
- Pour in the water, cooking oil, salt, cumin, and cardamom, then mix gently to combine all the ingredients.
- Close the pressure cooker and cook for 10 minutes on high heat, then reduce to low heat and cook for another 20 minutes.
- Open the pressure cooker and serve the sticky rice hot on a plate alongside the turnip stew and fresh vegetables.
Did You Enjoy Making This Recipe?
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