Afghanistan's National Dish, Veganized: Qabeli Palaw/Kabuli Pulao – A Royal Experience!

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: brown rice

💰Cheaper: jasmine rice

Brown rice offers more fiber, while jasmine is often less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries provide a tart flavor, while apricots are often less costly.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color and flavor at a lower cost.

Rinse basmati rice under cold water until water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in diced lamb and brown on all sides, about 8-10 minutes.

Add cumin, cardamom, cinnamon, salt, and black pepper; mix well.

Pour in water and bring to a boil; reduce heat and simmer until lamb is tender, about 1 hour.

Remove lamb and strain the broth, reserving both.

In the same pot, add soaked rice and enough reserved broth to cover by 1 inch.

Layer cooked lamb, grated carrots, and raisins on top of the rice.

Cover and cook on low heat for 30-40 minutes until rice is fluffy.

Garnish with slivered almonds and pistachios before serving.

Cooking Techniques

Spice Level:

Allergens