Qabuli Palaw
Fragrant basmati rice layered with tender lamb, sweet carrots, raisins, and warm spices.
A DISH WITH A STORY
Qabuli Palaw is widely regarded as Afghanistan’s national dish. It is served at weddings, Eid tables, family gatherings, and for honored guests. The hallmark is rice with separate, fluffy grains beneath a glossy carrot-and-raisin topping.
INGREDIENTS
8 servings- 3 cupsaged basmati rice
- 2 lblamb shouldercut into large pieces
- 2yellow onionsthinly sliced
- 4carrotscut into fine matchsticks
- ¾ cupseedless raisins
- ⅓ cupneutral oildivided
- 2 tspground cumin
- 1½ tspground cardamom
- 1 tspblack pepper
- 2 tspkosher saltplus more for the rice water
- 4 cupswater
- 2 tbspsugar
- ½ cupslivered almondsoptional
METHOD
- 01
Rinse the rice until the water runs nearly clear, then soak it in cool salted water for 30 minutes.
- 02
Heat half the oil in a heavy pot. Brown the lamb in batches, remove it, then cook the onions until deeply golden.
- 03
Return the lamb to the pot with cumin, pepper, salt, and water. Cover and simmer gently for 60–75 minutes, until tender. Reserve 2 cups of the broth.
- 04
In a skillet, sauté the carrots in the remaining oil for 4 minutes. Add sugar, raisins, and half the cardamom; cook 2 minutes more. Set aside.
- 05
Boil the drained rice in generously salted water for 6–8 minutes, until the grains are flexible but still firm in the center. Drain well.
- 06
Layer the lamb and rice in the pot. Pour over 1½ cups reserved broth, sprinkle with the remaining cardamom, cover, and steam over very low heat for 30 minutes.
- 07
Mound the rice on a platter, arrange the lamb beneath or around it, and finish with the carrot-raisin mixture and almonds.
THREE DETAILS THAT MATTER
- 1
Use aged basmati rice for long, distinct grains.
- 2
After draining, handle the rice gently and steam on the lowest heat.
- 3
The carrot topping should be glossy and tender, not soft or jammy.
