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Kabuli Palaw

Name: Kabuli Palaw
Total time: 150 min
Yield: Serves 6
Cuisine: Afghanistan
Ingredients: 800g (bone-in) Lamb; 3 gō (Japanese rice cups; long-grain rice) Raw rice; 2 Onion; 2 Carrot; 60g Raisins; 1 tsp Cumin Seeds; 1 tsp Cardamom powder; 1 tsp Garam masala; 1 tbsp Sugar; 2 tsp Salt; 100ml Vegetable Oil; 30g Almonds

Rice

⏱ 150 min

👥 Serves 6

Difficulty ⭐⭐⭐

Rice cooked in lamb broth and topped with sweet carrots and raisins — Afghanistan's national dish.

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📖 The Story Behind This Dish

Kabuli palaw, named after the capital Kabul, is Afghanistan's national dish. Long-grain rice is cooked in broth from simmered lamb and topped with julienned carrots and raisins sautéed until sweet. It's sometimes scattered with almonds or pistachios. At weddings and when hosting guests it's served on big platters.

🌆 Where it's eaten: At a wedding in Kabul, platters of brown rice heaped with carrots and raisins are carried out to guests one after another.

🥕 Ingredients (serves 6)

Lamb 800g (bone-in)
Raw rice 3 gō (Japanese rice cups; long-grain rice)
Onion 2
Carrot 2
Raisins 60g
Cumin Seeds 1 tsp
Cardamom powder 1 tsp
Garam masala 1 tsp
Sugar 1 tbsp
Salt 2 tsp
Vegetable Oil 100ml
Almonds 30g

👩‍🍳 Instructions

Heat oil in a pot and fry the sliced onions until deep brown.
Add the lamb and brown, then add 1L water, salt, and garam masala and simmer 1 hour.
Soak the rice for 30 minutes, boil until about 70% done, and drain.
Julienne the carrots, sauté in oil, add the sugar, then add the raisins and toss briefly.
Reduce the broth in the meat pot to 500ml, mix in the rice, cumin, and cardamom, and top with the carrots and raisins.
Cover and steam on the lowest heat for 30 minutes; mound the meat and rice on a platter and scatter with almonds.

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