📝 About This Recipe
Kelaneh Palaw is a vibrant, aromatic masterpiece from the heart of Afghanistan, traditionally prepared during the spring to celebrate the arrival of fresh wild herbs. This dish transforms long-grain basmati rice into a fragrant emerald mound, layered with a potent blend of dill, cilantro, and leeks, then slow-steamed to perfection using the 'Dam' technique. It is a lighter, more herbaceous cousin to the classic Sabzi Palaw, offering a refreshing yet deeply savory profile that captures the essence of Afghan hospitality.
🥗 Ingredients
The Rice Base
- 3 cups Sella Basmati Rice (extra-long grain, soaked for at least 2 hours)
- 2 tablespoons Kosher Salt (for the boiling water)
- 8 cups Water (for parboiling)
The Herb and Allium Blend
- 2 large Fresh Leeks (white and light green parts only, finely chopped)
- 2 bunches Fresh Cilantro (finely chopped)
- 1 bunch Fresh Dill (finely chopped)
- 1 bunch Fresh Scallions (thinly sliced)
- 4 cloves Garlic (minced)
Aromatics and Fat
- 1/2 cup Vegetable Oil or Ghee (divided)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cardamom
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 small stick Cinnamon (optional)
👨🍳 Instructions
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1
Thoroughly wash the Basmati rice in cold water, rinsing 3-4 times until the water runs clear. Soak the rice in plenty of water for at least 2 hours; this ensures the grains elongate properly without breaking.
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2
Prepare your herbs: Finely chop the leeks, cilantro, dill, and scallions. Ensure they are as dry as possible after washing so they sauté rather than steam in the pan.
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3
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the leeks and scallions, sautéing for 5 minutes until soft and translucent but not browned.
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4
Stir in the minced garlic, cilantro, and dill. Sauté for another 3-4 minutes until the herbs are fragrant and have shrunk in volume. Remove from heat and set aside.
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5
Fill a large pot with 8 cups of water and 2 tablespoons of salt. Bring to a rolling boil. Drain the soaked rice and carefully add it to the boiling water.
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6
Parboil the rice for about 6-8 minutes. Test a grain: it should be soft on the outside but still have a firm 'bite' (al dente) in the center. Drain the rice immediately in a fine-mesh colander.
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7
In the same large pot, heat 2 tablespoons of oil. To create a 'Tahdig' (crust), you can sprinkle a little rice on the bottom or lay thin slices of potato (optional).
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8
Gently fold the sautéed herb mixture into the parboiled rice in a large bowl, or layer them directly in the pot. If layering, start with a layer of rice, then a layer of herbs, and repeat.
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9
Mound the rice into a cone shape in the center of the pot. Using the handle of a wooden spoon, poke 3-4 holes through the rice to the bottom of the pot to allow steam to escape.
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10
Mix the remaining oil/ghee with 1/4 cup of hot water, cumin, cardamom, and black pepper. Pour this mixture evenly over the rice mound.
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11
Wrap the pot lid in a clean kitchen towel (to absorb excess moisture) and place it tightly on the pot. Cook on medium-high heat for 5 minutes until you see steam escaping from the sides.
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12
Reduce the heat to the lowest possible setting and let the rice 'Dam' (steam) for 25-30 minutes. Do not open the lid during this time!
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13
Once finished, gently fluff the rice with a large fork or a flat Afghan rice spatula (skimmer), ensuring the herbs are evenly distributed without breaking the long grains.
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14
Transfer to a large platter, making sure to scrape out the golden Tahdig from the bottom to serve on the side.
💡 Chef's Tips
Use Sella Basmati rice if possible; it is more durable and traditional for Afghan Palaw. Always dry your herbs thoroughly after washing; excess water will make the rice mushy instead of fluffy. Wrapping the lid in a towel is crucial; it prevents condensation from dripping back onto the rice, ensuring distinct grains. If the rice feels too dry after the steaming period, add a tablespoon of hot water around the edges and steam for 5 more minutes. For a richer flavor, use high-quality grass-fed ghee instead of vegetable oil.
🍽️ Serving Suggestions
Serve with a side of 'Salata'—a fresh chopped salad of tomatoes, cucumbers, onions, and lemon juice. Pair with 'Borani Banjan' (braised eggplant with yogurt) for a complete vegetarian feast. Accompanied by a bowl of creamy 'Chaka' or thick Greek yogurt infused with dried mint and garlic. Serve alongside 'Kofta' (Afghan meatballs) or grilled lamb chops for a protein-rich meal. Offer a glass of 'Doogh' (savory yogurt drink with mint and cucumber) to cleanse the palate.