📝 About This Recipe
Widely regarded as the national dish of Afghanistan, Qabili Palau is a magnificent symphony of tender, slow-cooked lamb nestled beneath a blanket of aromatic, long-grain basmati rice. This celebratory dish is defined by its signature topping of glistening caramelized carrots and plump raisins, which provide a delicate sweetness to balance the savory, spice-infused grains. It is a masterpiece of Central Asian culinary tradition, representing the warmth and generosity of the Silk Road.
🥗 Ingredients
The Meat and Broth
- 2 lbs Lamb shoulder or leg (cut into large 3-inch chunks)
- 2 large Yellow onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1/2 cups Vegetable oil (divided use)
- 4 cups Water (hot)
- 2 teaspoons Salt (or to taste)
The Rice and Spices
- 3 cups Sela Basmati Rice (soaked for at least 3 hours)
- 1 tablespoon Cumin powder
- 1 tablespoon Cardamom powder (freshly ground preferred)
- 1/2 teaspoon Clove powder
- 2 tablespoons Sugar (for caramelizing)
The Garnish (Zirak)
- 3 large Carrots (cut into matchsticks)
- 1/2 cups Black raisins (soaked for 15 minutes)
- 1/4 cups Slivered almonds (toasted)
- 1/4 cups Slivered pistachios (toasted)
👨🍳 Instructions
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1
Rinse the Sela rice under cold water until the water runs clear, then soak in plenty of salted water for at least 3 hours (preferably 4). This step is crucial for achieving long, separate grains.
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2
In a large heavy-bottomed pot or Dutch oven, heat 1/4 cup of oil over medium-high heat. Add the sliced onions and sauté until they are a deep golden brown, but not burnt.
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3
Add the lamb chunks to the onions and sear until the meat is browned on all sides. Stir in the minced garlic and cook for another 2 minutes until fragrant.
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4
Pour in the hot water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 60-70 minutes, or until the lamb is very tender and the broth (yakhni) is flavorful.
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5
While the meat cooks, prepare the garnish. In a small skillet, heat 2 tablespoons of oil. Add the carrot matchsticks and sauté for 5 minutes. Sprinkle 1 tablespoon of sugar over them to glaze. Remove and set aside.
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6
In the same skillet, flash-fry the raisins for 1 minute until they plump up. Mix them with the carrots and set aside.
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7
Once the meat is tender, remove the lamb chunks from the broth and set aside. Strain the broth into a measuring cup; you will need about 2.5 to 3 cups of liquid. If you have less, add water.
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8
In the empty pot, melt the remaining 1 tablespoon of sugar until it turns a dark amber caramel. Carefully pour the strained broth back in—it will bubble vigorously. Stir in the cumin, cardamom, and cloves.
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9
Bring a separate large pot of salted water to a boil. Drain the soaked rice and parboil it for 6-8 minutes until the grains are soft on the outside but still have a firm 'bite' in the center (al dente). Drain the rice.
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10
Place the cooked lamb in the center of the pot with the spiced broth. Layer the parboiled rice over the meat. Use the handle of a wooden spoon to poke several holes through the rice to allow steam to escape.
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11
Place the carrot and raisin mixture on one side of the rice surface (or wrap them in foil and place on top). Cover the pot lid with a clean kitchen towel to create a tight seal (the 'Dum' method).
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12
Cook on high heat for 5 minutes until steam builds up, then reduce heat to the lowest setting and steam for 20-25 minutes.
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13
To serve, gently remove the carrot/raisin garnish. Fluff the rice with a large fork, mixing in the spices. Arrange the meat in the center of a large platter, cover with rice, and crown with the carrots, raisins, and toasted nuts.
💡 Chef's Tips
Use 'Sela' rice if possible; it is a parboiled basmati that holds its shape perfectly during long steaming. Do not rush the onion browning; the deep brown color of the onions provides the characteristic mahogany hue of the rice. Freshly grinding your cardamom seeds will elevate the aroma of the dish significantly compared to pre-ground powder. If the rice feels too dry after the steaming process, drizzle a little extra hot oil or broth over the top and steam for 5 more minutes. Always soak the raisins before frying to ensure they stay juicy and don't burn in the pan.
🍽️ Serving Suggestions
Serve with a side of 'Salata' (a fresh Afghan salad of diced cucumbers, tomatoes, and onions with lemon juice). A side of thick, garlicky yogurt (Chaka) helps balance the richness of the lamb. Pair with hot Afghan naan bread to scoop up any extra broth or meat. Serve with a hot cup of green tea infused with cardamom after the meal to aid digestion.