Kabuli Pulao
Afghanistan's crown of rice: steamed basmati topped with sweet caramelised carrots, raisins and almonds over tender lamb — the dish by which Afghan cooks are judged.
What it is
Afghanistan's crown of rice: steamed basmati topped with sweet caramelised carrots, raisins and almonds over tender lamb — the dish by which Afghan cooks are judged. Ingredients: basmati rice, lamb on the bone, onions, carrots (julienned), raisins, slivered almonds and pistachios, sugar, cumin, cardamom, oil, salt. Recipe: 1) Simmer lamb into a rich broth; brown the meat. 2) Caramelise carrots with sugar; plump raisins in the same pan. 3) Cook rice in the lamb broth (the yakhni method) until fluffy. 4) Mound rice; crown with lamb, carrots, raisins and nuts. Serve: on a great platter at weddings and guest feasts — the qabeli palaw is hospitality itself. Flavor: sweet-savoury, fragrant, festive. History: palaw cookery came via Persia and was perfected in Kabul's courts and chaikhanas; the carrot-raisin crown is the Afghan signature. See also: Mantu, Bolani.
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