Afghan (Kabul & Herat)
Kabuli Pulao (Qabili Palaw)
Afghanistan's national dish: tender lamb buried under fragrant steamed rice, crowned with a glistening tangle of caramelized carrots, raisins, and slivered almonds — sweet, savory, and regal.
2 hr 10 min · Serves 8 · Takes some skill
8
Ingredients
Base
Rice
Garnish
Spice
Method
Start cooking mode- Prep 40 min · Cook 90 min · 130 min total
- hard
- 1
Brown onion and lamb; build a spiced stock (char masala) and simmer the meat tender.
- 2
Parboil basmati; caramelize julienned carrots with a little sugar, then raisins and almonds.
- 3
Layer rice over the meat with some of the spiced stock; steam (dum) until fluffy; top with the caramelized carrot-raisin-almond garnish.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
