Kabuli Pulao
Afghanistan's national dish — a celebration rice pilaf, not everyday fare — most food historians trace to northern Afghanistan near the Uzbek border, part of the broader Central Asian plov family later refined in Kabul's kitchens. Rice is steamed in the reserved lamb broth rather than plain water, and the carrot-and-raisin topping is deeply caramelized until sweet and glossy, not just boiled on top.
Meat
⚠ Contains: Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 kg lamb shoulder or shank, bone-in, cut into pieces
- 500g basmati rice
- 1 large onion, sliced
- 4 carrots, julienned
- 100g raisins
- 1 tsp whole cumin seeds
- 4 cardamom pods
- 1 cinnamon stick
- 2 black cardamom pods
- A pinch of saffron
- Vegetable oil, salt
- Slivered almonds and pistachios, to garnish
Steps
- Brown the lamb with the onion in oil, then cover with water and simmer with the whole spices until the meat is tender. Strain and reserve the broth.
- Parboil the rice in salted water for about 6-7 minutes, then drain.
- In a separate pan, caramelize the julienned carrots and raisins in a little oil and sugar until deep amber and glossy.
- Layer the rice into a pot with the reserved lamb broth and saffron, top with the cooked lamb, cover tightly, and steam over low heat 30-40 minutes.
- Top with the caramelized carrots, raisins, and slivered nuts before serving.