Kabuli Pulao
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The Tale of Kabuli Pulao
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Kabuli pulao, Afghanistan's national dish, layers rice with lamb, caramelized carrots, and raisins, and takes its name from the capital Kabul, though it's eaten nationwide. It belongs to the broader Central and South Asian pilaf tradition spread along historic trade routes, its exact inventor undocumented.
Ingredients
Scale:· 6 servings
- 2 lbs lamb shoulder, cut into large chunks
- 3 cups basmati rice, soaked 30 minutes
- 2 large onions, sliced
- 2 large carrots, julienned
- 1/2 cup raisins
- 1/4 cup slivered almonds
- 1/4 cup slivered pistachios
- 1/3 cup sugar
- 4 cups lamb or beef stock
- 1 tsp ground cardamom
- 1 tsp cumin seeds
- 4 tbsp vegetable oil
- Salt to taste
Instructions
- 1Brown the lamb chunks in oil in a heavy pot with sliced onions until deeply golden, about 15 minutes.
- 2Add stock, salt, and cumin seeds, cover, and simmer the lamb until tender, about 45 minutes.
- 3Remove lamb and reserve the cooking broth separately.
- 4In a small pan, sauté julienned carrots until softened, then add sugar and raisins and cook until the carrots caramelize slightly; set the qorma topping aside.
- 5Parboil the soaked rice in salted water for 5 minutes, then drain.
- 6Layer the parboiled rice over the reserved broth in the pot, nestle the lamb pieces into the rice, cover tightly, and steam on low heat for 30 minutes until the rice is fluffy.
- 7Scatter the caramelized carrot-raisin mixture and slivered almonds and pistachios over the top before serving.
- 8Mound the rice and lamb onto a large platter and serve with fresh yogurt on the side.
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