Kabuli Palaw (Afghan Rice with Lamb, Carrots and Raisins)
Local name: کابلی پلو
In short: Fragrant basmati rice steamed over tender lamb, topped with sweet glazed carrots, raisins and nuts, Afghanistan's celebration dish. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Resting
- 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 695 kcal
Kabuli palaw is the dish Afghans serve when it matters: weddings, Eid and the arrival of important guests. Long-grain rice is steamed over lamb cooked in a rich, golden-brown broth, then heaped on a platter and topped with sweet glazed carrots, raisins and slivered nuts. The grains should stay separate and fragrant, tinted by the lamb stock, with warm spices rather than chili heat.
Instructions
- Rinse the rice in several changes of water until it runs clear. Soak it in cold water with the tablespoon of salt for 30 minutes, then drain.
- Heat 4 tablespoons of oil in a large heavy pot over medium heat. Fry the onions for 12 to 15 minutes, stirring, until deep golden brown.
- Add the lamb and brown on all sides for 8 minutes. Stir in the garlic, cumin, pepper and 1 1/2 teaspoons of salt, then pour in the water. Cover and simmer for 1 hour 15 minutes, until the lamb is very tender.
- Meanwhile, fry the carrots in 2 tablespoons of oil with the sugar for 6 to 8 minutes until soft and glossy. Add the raisins for the last minute. Toast the almonds and pistachios in a dry pan for 2 minutes. Set aside.
- Lift the lamb out of the pot and keep it warm. Strain the broth and keep 150 ml (2/3 cup) for the rice.
- Boil the drained rice in a large pot of plain boiling water for 6 to 7 minutes, until the grains are about three-quarters cooked and still firm in the middle. The soaking salt already seasons it. Drain well.
- Return the lamb to the heavy pot and pour in the 150 ml of broth. Mound the rice on top, sprinkle with the cardamom and cinnamon, drizzle with 2 tablespoons of oil and poke a few holes with a spoon handle.
- Cover with a clean tea towel under a tight lid and steam on the lowest heat for 30 minutes. Serve the rice on a platter with the lamb on top and the carrots, raisins and nuts over everything.
Tips
- Use good basmati and do not skip the soaking and parboiling. They give long, separate grains and are the difference between palaw and a sticky pilaf.
- Beef or chicken thighs can replace the lamb. Chicken needs only 30 to 35 minutes of simmering and should reach 74°C (165°F).
Questions and answers
Can I make kabuli palaw ahead of time?
Cook the lamb, broth and carrot topping a day ahead and chill them. Parboil and steam the rice on the day, then reheat the toppings gently.
What gives the rice its brown color?
Traditionally the rice is colored by the dark lamb broth, and sometimes by a spoonful of caramelized sugar. This version relies on the browned onion and broth.
What do you serve with palaw?
Afghan families serve it with yogurt, a chopped tomato and cucumber salad, and sometimes a spinach dish such as sabzi.
How long does it take to make Kabuli Palaw (Afghan Rice with Lamb, Carrots and Raisins)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Kabuli Palaw (Afghan Rice with Lamb, Carrots and Raisins)?
About 695 kcal per serving, with 26 g of protein, 85 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 695 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 85 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 17 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
