📝 About This Recipe
Landi Palaw is a deeply traditional Afghan masterpiece, traditionally prepared during the harsh winter months using 'Landi'—meat that has been salted and air-dried in the crisp mountain air. This dish offers an unparalleled depth of flavor, where the intense, savory notes of the cured meat permeate every grain of long-grain basmati rice. It is a rustic, aromatic, and incredibly satisfying meal that represents the heart of Afghan hospitality and ancient preservation techniques.
🥗 Ingredients
The Cured Meat (Landi)
- 2 lbs Landi (Salted Dried Lamb or Beef) (cut into medium chunks; if unavailable, use jerky-style dried beef or salted lamb)
- 6 cups Water (for boiling the meat)
The Rice and Aromatics
- 3 cups Sela Basmati Rice (extra long grain, soaked for at least 3 hours)
- 2 large Yellow Onions (thinly sliced)
- 1/2 cup Vegetable Oil (or ghee for a richer flavor)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Spices and Seasoning
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Cardamom
- 1 teaspoon Black Pepper (freshly cracked)
- 1 piece Cinnamon Stick (about 2 inches)
- to taste Salt (use sparingly as the meat is already very salty)
👨🍳 Instructions
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1
Begin by soaking the Landi meat in a large bowl of cold water for at least 4-6 hours (or overnight) to remove excess salt and partially rehydrate the fibers.
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2
Drain the soaking water and rinse the meat thoroughly. Place the meat in a heavy-bottomed pot or pressure cooker with 6 cups of fresh water and the cinnamon stick.
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3
Simmer the meat for 60-90 minutes (or 30 minutes in a pressure cooker) until it is tender but not falling apart. Drain the meat, but reserve 4 cups of the cooking broth (Yakhni) for the rice.
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4
While the meat is cooking, wash the Sela basmati rice in cold water, changing the water several times until it runs clear, then soak for 3 hours.
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5
In a large Dutch oven or 'Deg', heat the oil over medium-high heat. Add the sliced onions and sauté until they are a deep golden brown, which provides the signature color to the Palaw.
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6
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
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7
Add the pre-cooked Landi meat to the onions and fry for 5 minutes, allowing the meat to sear slightly and absorb the onion flavor.
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8
Stir in the ground cumin, cardamom, and black pepper. Toast the spices with the meat for 60 seconds.
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9
Pour in the 4 cups of reserved meat broth. Bring the mixture to a vigorous boil. Taste the broth; it should be slightly over-salted to properly season the rice, but remember the meat is salty!
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10
Drain the soaked rice and add it to the boiling broth. The liquid should cover the rice by about an inch. Cook uncovered on high heat until the rice has absorbed most of the liquid and small 'steam holes' appear on the surface.
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11
Once the water is mostly gone, use the handle of a wooden spoon to poke a few deep holes in the rice to allow steam to circulate.
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12
Reduce the heat to the lowest possible setting. Wrap the pot lid in a clean kitchen towel (to absorb excess moisture) and seal the pot tightly.
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13
Allow the rice to steam (Dum) for 25-30 minutes. This slow-cook process ensures the grains are long, separate, and fluffy.
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14
Turn off the heat and let the pot sit for 5 minutes before opening. Gently fluff the rice with a large flat spoon (kafgeer), ensuring the meat is evenly distributed.
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15
Mound the rice onto a large communal platter, placing the succulent pieces of Landi on top for a beautiful presentation.
💡 Chef's Tips
Always use Sela (parboiled) Basmati rice for this dish; it is sturdier and holds its shape during the long steaming process. Be extremely cautious with added salt; the dried meat acts as a natural salt block, so taste the broth before adding any extra. If you cannot find authentic Landi, you can mimic the flavor by using smoked lamb shank or high-quality beef jerky simmered until tender. For the most authentic color, don't be afraid to let the onions get quite dark—just short of burning—as this creates the rich brown hue of the rice. If the rice feels too dry after the steaming process, sprinkle a few tablespoons of hot water over the top and steam for another 5-10 minutes.
🍽️ Serving Suggestions
Serve with a side of 'Salata'—a fresh Afghan salad made of finely diced cucumbers, tomatoes, onions, and cilantro with lemon juice. A bowl of creamy, thick yogurt (Maast) seasoned with dried mint perfectly balances the salty, rich flavors of the meat. Pair with 'Torshi' (Afghan pickled vegetables) to provide a sharp acidity that cuts through the richness of the lamb. Serve hot green tea with cardamom after the meal to aid digestion, as is customary in Afghan households. A side of fresh naan bread is always welcome to scoop up any remaining bits of meat and rice.