Afghanistan's national dish — fragrant basmati rice slow-cooked with tender lamb, sweet carrots, and raisins, crowned with caramelized onions. A celebratory centerpiece that fills every Afghan home with its unmistakable aroma.
Ingredients
3 cups basmati rice, soaked 1 hour
500g lamb shoulder, cubed
3 large carrots, julienned
1/2 cup raisins
2 large onions, thinly sliced
3 tbsp vegetable oil
1 tsp cumin seeds
5 cardamom pods
1 cinnamon stick
1/2 tsp saffron threads, bloomed in warm water
1 tsp salt
4 cups water
1 tbsp sugar
Instructions
1Soak basmati rice in cold water for one hour, then drain thoroughly. Bloom saffron threads in 2 tablespoons of warm water and set aside.
2Heat oil in a heavy pot over medium-high heat. Brown lamb cubes in batches until deeply golden on all sides, about 8 minutes total. Remove and set aside.
3In the same pot, fry sliced onions until deeply caramelized and crispy, about 15 minutes. Remove half for garnish, leaving the rest in the pot.
4Add cumin seeds, cardamom pods, and cinnamon stick to the pot. Toast for one minute, then return the lamb. Add 4 cups water and simmer covered for 45 minutes until lamb is tender.
5In a separate skillet, saute julienned carrots with sugar until lightly caramelized. Add raisins and cook one minute more. Set aside.
6Par-boil the soaked rice in salted boiling water for 5 minutes until half-cooked. Drain and layer over the lamb in the pot. Drizzle saffron water over the top.
7Top rice with the carrot-raisin mixture. Cover tightly with foil and lid, cook on lowest heat for 30 minutes until rice is fluffy and a golden crust forms on the bottom.
8Mound rice on a large platter, arrange lamb pieces around it, scatter carrots, raisins, and crispy onions on top. Serve with yogurt and salad.
Did You Know?
In Afghan culture, the quality of a family's qabili palaw is a point of deep pride — guests judge a household by this single dish.