Photo from pinterest.com

Qabuli Palaw, also known as Kabuli Pulao, is Afghanistan’s national dish, made with fragrant basmati rice, tender lamb, sweet caramelized carrots, and plump raisins. This dish is aromatic, mildly spiced, and beautifully garnished, making it a staple for special occasions and family gatherings.

Ingredients

For the Rice:

2 cups (400g) basmati rice

4 cups (960ml) water

1 tsp salt

For the Meat:

1.5 lb (700g) lamb or beef, cut into chunks

1 large onion, chopped

2 tbsp (30ml) vegetable oil

1 tsp salt

1/2 tsp black pepper

1 tsp cumin

1/2 tsp cardamom

1/2 tsp cinnamon

1/2 tsp coriander

2 cups (480ml) water

For the Topping:

1 large carrot, julienned

1/2 cup (75g) raisins

1 tbsp (15g) sugar

2 tbsp (30ml) vegetable oil

1/4 cup (30g) slivered almonds (optional)

Instructions

Cook the Meat Heat oil in a large pot, add chopped onions, and sauté until golden. Add the lamb, salt, pepper, cumin, cardamom, cinnamon, and coriander. Pour in 2 cups of water, cover, and simmer for 1 hour until tender.

Prepare the Rice Rinse the rice under cold water until clear. Bring 4 cups of water to a boil, add salt and rice, and cook until half-done (about 5 minutes). Drain and set aside.

Make the Topping In a pan, heat oil and sauté carrots for 3 minutes. Add sugar, raisins, and almonds, then cook until caramelized.

Assemble & Cook Layer the half-cooked rice over the meat in the pot. Add the carrot mixture on top. Cover and steam on low heat for 20-25 minutes until fully cooked.

Serving Serve Qabuli Palaw hot, garnished with extra nuts or raisins, alongside yogurt, salad, or chutney.

Qabuli Palaw is a rich, aromatic, and comforting dish that showcases the heart of Afghan cuisine. It’s perfect for celebrations, family meals, and festive gatherings.