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Qabuli Palau

AFGHANISTAN

Rice with Spiced Lamb, Carrots, & Raisins

SUBMITTED BY

Morwarid

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Morwarid assured me that this dish’s labor of love would be well worth it, and she was so right!

Qabuli Palau: A Flavorful Afghan Rice Dish

Qabuli Palau, also known as Kabuli Pulao, is a cherished Afghan dish that represents the rich culinary traditions of Afghanistan. This fragrant rice dish is renowned for its combination of tender basmati rice, succulent meat, and a medley of spices, topped with caramelized carrots and raisins. Qabuli Palau is not only a staple in Afghan households but also a centerpiece at special occasions, weddings, and festive gatherings, making it a true symbol of Afghan hospitality and culture.

What is Qabuli Palau?

Qabuli Palau is a type of pilaf that features basmati rice as its main ingredient, combined with meat (often lamb or chicken), aromatic spices, and sweet toppings. The dish is known for its layered flavors and beautiful presentation, which includes a vibrant mix of colors from the carrots, raisins, and nuts. Traditionally served with a side of yogurt or salad, Qabuli Palau embodies the essence of Afghan cooking, where simplicity meets elegance.

Key Ingredients in Qabuli Palau

  1. Basmati Rice: The foundation of the dish, basmati rice is prized for its long grains and fragrant aroma.

  2. Meat: Typically, lamb or chicken is used, marinated with spices to enhance flavor and tenderness.

  3. Carrots: Julienne carrots are sautéed and caramelized to add sweetness and color to the dish.

  4. Raisins: Plump raisins provide a sweet contrast to the savory elements, making each bite a delightful experience.

  5. Spices: A blend of spices such as cumin, cardamom, and cinnamon infuses the rice with warmth and depth.

  6. Nuts: Slivered almonds or pistachios are often sprinkled on top for added crunch and richness.

Preparation Method for Qabuli Palau

Making Qabuli Palau involves several key steps that ensure a flavorful and visually appealing dish:

  1. Marinate the Meat: Start by marinating the meat with spices, yogurt, and salt. Allow it to rest for at least an hour to absorb the flavors.

  2. Cook the Meat: In a large pot, heat oil and brown the marinated meat. Add water and simmer until the meat is tender, then remove it and set it aside.

  3. Prepare the Rice: Rinse the basmati rice until the water runs clear, then soak it for about 30 minutes. This helps achieve fluffy grains. After soaking, boil the rice until it is partially cooked, then drain.

  4. Sauté Carrots and Raisins: In the same pot, sauté julienne carrots until they are tender and slightly caramelized. Add the raisins and cook until they swell, then remove from heat.

  5. Layer the Dish: In the pot, layer the partially cooked rice, followed by the tender meat. Top it with the sautéed carrots and raisins. Sprinkle additional spices on top for extra flavor.

  6. Steam the Rice: Cover the pot with a tight lid and steam the layered rice and meat on low heat for about 30 minutes. This allows the flavors to meld together and the rice to finish cooking.

  7. Serve: Once done, gently fluff the rice before serving. Garnish with slivered nuts and serve with yogurt or a fresh salad.

Cultural Significance

Qabuli Palau holds a special place in Afghan culture. It is often served at important celebrations, such as weddings and holidays, symbolizing hospitality and generosity. The dish reflects the diverse influences in Afghan cuisine, blending flavors from Central Asia, the Middle East, and South Asia.

Qabuli Palau is a delightful representation of Afghan cuisine, offering a harmonious blend of flavors, textures, and colors. Its fragrant rice, tender meat, and sweet toppings create a satisfying meal that is sure to impress. Whether enjoyed during a festive occasion or a family gathering, Qabuli Palau embodies the warmth and richness of Afghan culinary traditions, making it a must-try dish for anyone exploring the diverse flavors of the region.

Qabuli Palau

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Ingredients
  

  • 1½ lb ground lamb
  • 3 cups long grain rice
  • 3 medium carrots cut julienne
  • 250 g raisins
  • ¾ cup peeled and sliced unsalted pistachios and almonds to peel them: soak in water for 30 min and peel by hand
  • ¼ cup vegetable oil
  • 2 onions chopped
  • 4 cloves garlic chopped
  • 3 Tbsp char masala You can find this in most Indian/Pakistani/Afghan shops. If you cannot find it, you can substitute the black cardamom with standard cardamom.
  • 2 tsp cumin seeds
  • salt to taste
  • 2 Tbsp sugar
  • 3 cups stock

Instructions
 

  • Rinse and soak the rice. Make sure the water runs clear (this usually takes 4-5 rinses). After washing, let the rice soak for at least 2 hours.
  • Heat 1⁄4 cup of vegetable oil in a deep pan, then add onions and garlic. Cook until slightly browned, and add cumin.
  • Add the lamb and about 1 tablespoon of salt, breaking up to combine with the onions. Pour in 3 cups of stock. Cook until the lamb is cooked through and tender. Strain the meat from the broth and reserve both. Set aside.
  • While the meat is cooking, prepare the carrots and raisins. First, rinse the raisins (if needed) and soak them in hot water for 5 minutes. Heat some vegetable oil in a pan, then add the julienned carrots and cook until slightly soft.
  • Remove and set aside on aluminum foil. Drain the raisins and cook them in the same pan for about 30-40 seconds. Add the raisins to the carrots, and wrap them in the foil to keep warm.
  • To cook the rice: bring a large pot of salted water to a boil. Drain the soaked rice and add it to the boiling water. Keep an eye on the rice to avoid overcooking. You only want to par-cook the rice, which takes about 5 minutes, depending on how long you soaked it. The rice should be soft enough to break but still hold its shape if you squeeze it between your fingers. Drain the rice, reserving about 1⁄2 cup of the rice water for later.
  • Make a caramelized sugar solution to add to the rice. In a pan, heat 1⁄4 cup of vegetable oil and add sugar. Let the sugar darken, but not too much. Stir continuously to avoid burning the sugar. Add a tiny bit of water to emulsify and keep the sugar from hardening, then set aside.
  • Now, assemble the dish: In the pot where you cooked the rice, layer half of the rice at the bottom. Add the lamb on top, followed by the remaining rice. Pour in 1⁄2 cup of reserved lamb broth, the sugar mixture, 1⁄2 cup of reserved rice water, and the char masala.
  • Poke a few holes in the rice with the handle of a spoon to allow steam to escape. Take the package of carrots and raisins, add the sliced nuts, and place it on top of the rice. Cover the pot lid with aluminum foil or a tea towel, and put the lid on.
  • Cook on medium-low heat for about 20 minutes, ensuring all the liquid has evaporated and the rice is fluffy. Take of the heat and wait another 15 minutes before serving.
  • To serve: remove the package with the carrots, raisins and nuts. Mix the rice with the spices but be gentle as to not break the rice grains. Plate the rice, and top with the carrots, raisins, and nuts. Enjoy!
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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