Qabili Palau (Lamb shank and Rice) | Gieti's Afghan Kitchen

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often more affordable.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber, while long-grain rice is usually less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries offer a tart flavor, while apricots can be more economical.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and health benefits, while cumin is commonly available.

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

Heat olive oil in a large pot over medium heat until shimmering.

Sauté chopped onions until translucent, about 5 minutes.

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

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

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

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

Remove lamb and set aside; strain the broth.

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

Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes until rice is fluffy.

Meanwhile, sauté shredded carrots in a separate pan until soft, about 5 minutes.

Add raisins to the carrots and cook for an additional 2 minutes.

Layer the cooked rice on a serving platter, top with lamb, carrots, and raisins.

Garnish with slivered almonds and pistachios before serving.

Cooking Techniques

Spice Level:

Allergens