Qabili Palau

About This Recipe

Qabili palau (also spelled kabuli pulao) is considered Afghanistan's national dish and one of the great rice preparations of Central Asian cooking. The combination of long-grain Basmati rice, slow-cooked lamb, and the extraordinary topping of caramelized carrots and plump raisins creates a dish of remarkable complexity and beauty. The rice is cooked by the absorption method in lamb broth spiced with cumin, cardamom, and black pepper, then topped with the sweet-savory carrot and raisin mixture and finally the tender lamb. The scattering of toasted almonds and pistachios on top is both beautiful and delicious. No celebration in Afghanistan is complete without qabili palau.

Ingredients

Serves 6

• 500 gbasmati rice(soaked 30 minutes)
• 800 glamb shoulder(cut into large pieces)
• 3 largecarrots(julienned)
• 100 graisins
• 50 gslivered almonds(toasted)
• 2 largeonions(sliced)
• 1 tspground cumin
• 1 tspground cardamom
• 1 tspblack pepper
• 3 tbspvegetable oil
• 750 mllamb or chicken stock
• 1 tbspsugar
• 1 tspsalt

Instructions

1. 1

   Braise the lamb

   Fry onions until golden. Brown lamb. Add cumin, cardamom, pepper, and stock. Simmer 60 minutes until tender.

2. 2

   Caramelize the carrots

   Fry julienned carrots in oil until slightly softened. Add sugar and raisins. Cook 5 minutes until caramelized.

3. 3

   Cook the rice

   Parboil drained rice in salted water for 5 minutes. Drain.

4. 4

   Combine and steam

   In a heavy pot, layer par-cooked rice over the lamb broth. Place lamb on top. Scatter caramelized carrots and raisins. Drizzle with oil. Cover tightly and steam on low for 30 minutes.

5. 5

   Serve

   Invert onto a platter or spoon out rice, topped with lamb, carrots, raisins, and toasted almonds.

Variations

• •

  Add chickpeas to the rice layer for extra protein

• •

  Include pistachios alongside the almonds

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps 2 days refrigerated. Reheat gently in a covered pot with a splash of water.

Frequently Asked Questions