Kabuli Pulao

• Prep time: 30 mins

• Cook time: 1 hr 30 mins

• Total time: 2 hrs

• Servings: 6

• Country of origin: Afghanistan

• Description: Considered the national dish of Afghanistan, featuring aromatic sella basmati rice cooked in a seasoned lamb broth and topped with caramelized carrots, raisins, and slivered almonds.

• Presentation: Plated on a large communal platter with the tender lamb shank buried under a mound of fragrant rice, garnished generously with glistening carrots and raisins.

• Ingredients:

  • 3 cups long-grain sella basmati rice, soaked

  • 2 lbs lamb shank or shoulder, cut into chunks

  • 2 large yellow onions, sliced

  • 3 medium carrots, cut into julienne matchsticks

  • 1 cup black raisins (sultanas)

  • 1/2 cup slivered almonds and pistachios

  • 1 tbsp char masala (Afghan spice mix of cumin, cardamom, cinnamon, clove)

  • 1 tsp ground cardamom

  • 3 tbsp sugar

  • 1/2 cup vegetable oil or ghee

  • Salt to taste

• Step-by-step directions:

  • In a large pot, brown onions in oil, add lamb chunks, and sear until browned.

  • Add water and salt; simmer covered for 1 hour until lamb is tender, then strain and reserve broth.

  • In a skillet, sauté carrots and raisins in 2 tbsp oil and sugar until caramelized; set aside.

  • Boil soaked rice in salted water until half cooked, then drain.

  • Layer rice over cooked lamb in pot, pour reserved broth, and sprinkle char masala and cardamom over rice.

  • Place caramelized carrots, raisins, and nuts in foil packets on top of rice.

  • Cover pot with a tight-fitting lid wrapped in a towel (دم / dam) and steam on low heat for 30 minutes.

• Optional variations: Can be prepared with chicken or beef shoulder instead of lamb.

• Cooking tips: Soaking sella basmati rice for at least 2 hours prevents grains from breaking during long steaming.

• Nutrition facts:

  • Calories: 620 kcal

  • Fat: 22g

  • Carbohydrates: 78g

  • Protein: 28g