Entree: Afghanistan – Central Culinary Region – قابلی پلو ➤ Qābili Palaw (Kabuli pilaf)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs 10 min

Additional 30 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1–1½ in (2.5–4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced — about 10 oz (280 g)
- 4 cloves garlic, crushed
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick, 2–3 in (5–7 cm)
- 4 whole cloves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) water or low-sodium broth
- 3 cups (570 g) basmati rice, rinsed and soaked 30–60 minutes, drained
- 1/4 tsp (0.5 g) saffron threads, steeped in 2 tbsp (30 ml) hot water
- 3 tbsp (45 ml) butter or ghee
- 2 large carrots, julienned or cut into matchsticks — about 10 oz (280 g)
- 1/2 cup (75 g) golden raisins
- 1/2 cup (50 g) slivered almonds or pistachios, toasted
- 1 tbsp (12 g) sugar (optional, for carrots)
- Additional salt to finish to taste

Instructions

1. Heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Sear lamb pieces in batches until browned on all sides, about 6–8 minutes per batch; transfer to a plate.
2. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté the sliced onions until deep golden and soft, about 12–18 minutes, stirring often to avoid burning.
3. Add crushed garlic, cumin, coriander, cardamom pods, cinnamon stick and cloves to the onions; cook 1–2 minutes until fragrant. Stir in tomato paste and cook 1 minute.
4. Return lamb to the pot, add 2 cups (480 ml) water or broth, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Bring to a simmer, cover partially and cook gently until lamb is tender, about 1 to 1¼ hours (longer for tougher cuts). Skim fat if needed.
5. While the lamb cooks, fry the carrots: heat 2 tbsp (30 ml) butter or ghee in a skillet over medium heat. Add julienned carrots and 1 tbsp (12 g) sugar (if using); sauté until carrots are soft and beginning to caramelize, 8–10 minutes. Stir in raisins for final 1–2 minutes to plump. Remove and set aside.
6. When lamb is nearly tender, remove cardamom pods and cinnamon stick if desired. Adjust seasoning. Optionally remove meat and reduce braising liquid slightly to concentrate flavor; keep about 1–1½ cups (240–360 ml) sauce for final assembly.
7. Bring a large pot of salted water to a boil. Add drained basmati and parboil until the grains are about 70–80% cooked, 4–6 minutes depending on rice and soak time; drain well in a fine sieve.
8. Layer rice and lamb for steaming (dum): in a heavy, wide pot, brush bottom with 1 tbsp (15 ml) butter/ghee, add a layer of half the rice, then all the lamb and some braising sauce, then remaining rice. Drizzle saffron water over the top rice and dot with remaining butter/ghee.
9. Seal pot (tight-fitting lid or cover with foil) and steam on very low heat for 20–25 minutes, placing a heat diffuser under the pot if possible to prevent burning.
10. Gently fluff rice onto a large serving platter, topping with the fried carrots and raisins and sprinkling toasted nuts. Serve with the remaining braising sauce on the side or spooned over portions.