Qala Kharman, also known as Gula Pruza, is a flavorful and nutritious dish that many consider superior to common rice varieties. While its deliciousness is well-known among locals, the preparation method remains a mystery to many.
Traditionally, villagers prepare Qala Kharman during the wheat harvest season, before the crop dries, ensuring a hearty meal is ready for winter. The dish is typically cooked with Kurdish rooster, adding a unique flavor that sets it apart.
To make Qala Kharman, gather the following ingredients: lamb meat, rice, onions, and spices such as cinnamon, cardamom, and turmeric, along with oil and water. Begin by washing the lamb and cutting it into large pieces. Next, chop the onions and sauté them in oil until they turn a golden brown.
Once the onions are ready, add the lamb to the pot and brown it for a few minutes. Incorporate the spices, mixing well to infuse the meat with flavor. Add water and allow the mixture to simmer until the meat is tender. After washing the rice, add it to the pot, cooking on low heat until the rice is fully cooked and has absorbed the water. Finally, cover the pot and let the dish rest for 10 to 15 minutes before serving.
This traditional dish holds a special place in the hearts of Kurdish villagers, highlighting the rich culinary heritage of Kurdish cuisine. As Qala Kharman is prepared seasonally, it not only nourishes the body but also connects communities through shared culinary practices and traditions.