Afghan (Kabul & Herat)
Afghanistan: Kabuli Pulao
Lamb, basmati rice and golden raisin come together in this dish, fragrant with cumin and cardamom and baked in the oven.
50 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- medium
- 1
Saute the carrots and raisins in butter. Set them aside. Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
- 2
Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
- 3
Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
