This humble Afghan stewed cauliflower dish is bold, spicy, and comforting.
Its befitting of a place on the sofreh for celebrations like Eid.
It’s so simple to make and cooks in about 25 minutes.
John Robinson / Simply Recipes
There are blends specifically used for rice, pickles, meats, or stews.
Its okay to use any blend you could find since variations are expected from family to family.
Well-stocked Middle Eastern grocery stores will carry advieh or you might find itonline.
John Robinson / Simply Recipes
Start the Onions without Oil
Gholpi starts with sauteed onions.
The onions are first cooked dry, without oil or any added liquid.
Oil is added only after the onions have softened.
John Robinson / Simply Recipes
This is a technique Khadija uses to ensure the onions dont soak up too much oil.
The bread is used cutlery to scoop up the tender cauliflower florets and swipe the sauce.
you’re free to use a wok or a large saute pan.
John Robinson / Simply Recipes
Use any kind of store-bought Indian or Middle Eastern curry powder.
Its okay if they brown around the edges.
If they start charring, lower the heat and continue stirring.
John Robinson / Simply Recipes
Stir in the oil and reduce the heat to medium.
Continue to saute for about 2 minutes, until the onions are tender and translucent.
Cut off the stem and thinly slice 1 Anaheim pepper.
John Robinson / Simply Recipes
Saute for about 2 minutes, stirring frequently.
Stir in the cauliflower florets, 3/4 cup water, and salt.
Taste the sauce and season with more salt, if needed.
John Robinson / Simply Recipes
Set a small frying pan over medium-high heat.
When its hot, add the remaining 2 Anaheim peppers.
This will create some peppery smoke, so open your windows!
John Robinson / Simply Recipes
Transfer the gholpi onto a serving platter, being careful not to break or smash the florets.
Set the charred peppers on top and serve warm with barbari or lavash.
Leftovers can be refrigerated for up to 5 days.
John Robinson / Simply Recipes
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John Robinson / Simply Recipes
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