📝 About This Recipe
Widely regarded as the national dish of Afghanistan, Kabuli Palaw is a masterpiece of balance, blending savory, slow-cooked lamb with the natural sweetness of caramelized carrots and plump raisins. This festive rice dish is defined by its aromatic 'Char Masala' spice blend and long-grain Basmati rice that is parboiled and then steamed to fluffy perfection. It is a celebratory centerpiece that embodies the hospitality and rich silk-road heritage of Afghan cuisine.
🥗 Ingredients
The Meat and Broth
- 2 pounds Lamb shoulder or leg (cut into 2-inch chunks, bone-in preferred for flavor)
- 2 large Yellow onion (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Vegetable oil (divided use)
- 4 cups Water (boiling)
- 2 teaspoons Salt (to taste)
The Rice and Spices
- 3 cups Sela Basmati Rice (soaked for at least 3 hours or overnight)
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Cardamom
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Ground Cinnamon
- 2 tablespoons Sugar (for caramelizing)
The Topping (Zirak)
- 3 large Carrots (peeled and cut into matchsticks)
- 1 cup Black raisins (Sultana or Thompson)
- 1/2 cup Slivered almonds or pistachios (toasted)
👨🍳 Instructions
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1
Rinse the Sela rice under cold water until the water runs clear. Soak in plenty of water for at least 3 hours (overnight is best) to ensure the long grains achieve maximum length.
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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 diced onions and sauté until they are a deep golden brown—this color provides the base for the rice's hue.
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3
Add the lamb chunks to the onions. Brown the meat on all sides for about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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4
Pour in 4 cups of boiling water and add 1 teaspoon of salt. Reduce heat to low, cover, and simmer for 1 hour or until the lamb is tender and falling off the bone.
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5
While the meat simmers, prepare the topping. In a separate skillet, heat 2 tablespoons of oil. Add the carrot matchsticks and sauté for 5 minutes. Stir in 1 tablespoon of sugar to caramelize them slightly. Remove carrots and set aside.
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6
In the same skillet, add the raisins. Sauté for 1-2 minutes until they plump up. Remove and mix with the carrots. Set aside.
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7
Once the lamb is tender, remove the meat from the pot and set aside. Reserve the broth (yakhni). You should have about 2 cups; if less, add water.
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8
In a small pan, melt the remaining 1 tablespoon of sugar until it turns a dark amber liquid. Carefully whisk in 1/2 cup of the lamb broth to create a dark caramel liquid. Stir this back into the main broth pot along with the cumin, cardamom, cloves, and cinnamon.
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9
Bring a large pot of salted water to a boil. Drain the soaked rice and parboil it for 6-8 minutes. The rice should be soft on the outside but still have a firm 'bite' in the center. Drain immediately.
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10
Return the parboiled rice to the Dutch oven. Pour the spiced broth mixture over the rice and toss gently to coat. Nestle the cooked lamb pieces into the center of the rice.
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11
Place the carrot and raisin mixture in a piece of aluminum foil, fold it into a packet, and place it on top of the rice. This keeps the colors from bleeding into the rice during the final steam.
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12
Wrap the pot lid in a clean kitchen towel (to absorb excess moisture) and fit it tightly onto the pot. Cook on medium-high for 5 minutes until steam builds, then reduce heat to the lowest setting and 'steam' (dem) for 20-30 minutes.
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13
To serve, remove the foil packet and the lamb. Mound the rice on a large platter, place the lamb in the center or bury it under the rice, and garnish the top generously with the carrots, raisins, and toasted nuts.
💡 Chef's Tips
Use 'Sela' Basmati rice if possible; it is parboiled in the husk and is sturdy enough to withstand the long steaming process without breaking. Do not rush the onion browning; the deep brown color of the onions and the caramelized sugar are what give the rice its signature mahogany color. Always soak the rice for at least 3 hours; this allows the grains to expand fully during the parboiling phase. When steaming (the 'dem' stage), ensure the seal is tight. If you don't have a heavy lid, place a weight on top to keep the steam trapped. If you prefer a milder flavor, you can reduce the amount of cloves, but do not skip the cardamom as it is essential to the aroma.
🍽️ Serving Suggestions
Serve with a side of 'Salata'—a fresh Afghan salad of finely diced cucumbers, tomatoes, onions, and cilantro with lemon juice. Pair with a bowl of cold yogurt (Maast) or a garlicky yogurt sauce to cut through the richness of the lamb. Offer 'Torshi' (pickled vegetables) on the side for a vinegary crunch. Serve with hot Afghan naan to scoop up any extra meat and rice. Finish the meal with a cup of green tea flavored with cardamom.