Afghanistan's national dish, kabuli palaw combines spiced rice with the sweet and sour touch of carrot and caramelized raisins, making it the country's quintessential festive dish.
International
Kabuli Palaw
Traditional Afghan lamb Kabuli palaw with rice and sweet carrot, step by step recipe.
- Afghanistan
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 560 kcal
- Protein 28 g
- Carbohydrates 66 g
- Fat 22 g
Story behind the dish
Preparation
Kabuli Palaw is an Afghan preparation with medium difficulty. Reserve about 120 minutes in total (30 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of basmati rice.
- Have ready: 800 g of lamb in pieces with bone.
- Have ready: 2 julienned carrots.
- Have ready: 100 g of raisins.
- Have ready: 2 onions.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the lamb with onion in oil until well sealed.
Brown the lamb with onion in oil until well sealed. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Cover with water and spices (cardamom
Cover with water and spices (cardamom, cumin), simmer for 1-1.5 hours until very tender, reserve the broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the julienned carrot with a little sugar until…
Sauté the julienned carrot with a little sugar until slightly caramelized, add the raisins at the end. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Watch the exact point indicated; An extra minute can alter the result. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.Watch the exact point indicated; An extra minute can alter the result.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Soak the rice and partially cook it in salted water (70%)
Soak the rice and partially cook it in salted water (70%), drain. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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In a pot with the reserved lamb broth
In a pot with the reserved lamb broth, place the rice, cover tightly and steam over low heat for 25-30 minutes. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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Serve the rice with the lamb on top
Serve the rice with the lamb on top, topped with the caramelized carrot and raisins. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The sweet touch of caramelized carrot with raisins is the distinctive signature of this dish.
- Steaming the rice in the meat broth concentrates much more flavor than cooking it in plain water.
Variations
- Version with chicken instead of lamb.
- Kabuli palaw with added almonds and pistachios.
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