Entree: Tajikistan – National Cuisine – Кабули Пуло ➤ Kabuli Pulo (Fragrant long-grain rice pilaf with braised lamb, sweet carrots, raisins, and toasted nuts)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 55 min

Ingredients

- 3 cups (555 g) long-grain basmati rice
- 2 lb (900 g) bone-in lamb shoulder, cut into 1.5–2 in (4–5 cm) pieces
- 4 tbsp (60 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter or ghee
- 2 large onions, thinly sliced (about 10 oz / 285 g)
- 4 medium carrots, julienned or cut into thin matchsticks (about 10 oz / 285 g)
- 1 cup (150 g) golden raisins
- 1/2 cup (70 g) slivered almonds or pistachios, toasted
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1.5 g) ground cinnamon
- 1/2 tsp (1.5 g) ground black pepper
- 2 tsp (10 g) salt, plus more to taste
- 1 tbsp (15 g) sugar (to aid carrot caramelization)
- 4 cloves garlic, smashed
- 1 tbsp (15 g) tomato paste
- 6 cups (1.4 L) lamb or beef stock (or water)
- 1/4 cup (60 ml) vegetable oil for frying carrots (if desired)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse the basmati rice under cold water until water runs clear, then soak in cold water for 30 minutes. Drain and set aside.
2. Heat 4 tbsp (60 ml) vegetable oil in a large heavy pot over medium-high heat. Season lamb pieces with 1 tsp (5 g) salt and brown on all sides, working in batches. Transfer browned lamb to a plate.
3. In the same pot, add sliced onions and cook over medium heat until deep golden and caramelized, about 18–22 minutes. Remove half the onions to a bowl to use as garnish later.
4. Return the browned lamb to the pot with the remaining onions. Add smashed garlic, tomato paste, ground cumin, cardamom, cinnamon, black pepper, and remaining 1 tsp (5 g) salt. Stir 1–2 minutes to coat spices, then add stock. Bring to a simmer, cover, and braise over low heat until lamb is tender, about 1 to 1¼ hours.
5. While lamb braises, prepare the carrot-raisin topping: heat 1/4 cup (60 ml) oil or 2 tbsp (30 g) butter in a skillet over medium heat. Add julienned carrots, 1 tbsp (15 g) sugar, and a pinch of salt; cook until carrots are softened and lightly caramelized, about 8–10 minutes. Add raisins for the last 2 minutes to plump; remove from heat and set aside.
6. When lamb is tender, remove lamb pieces and keep warm. Reserve the braising liquid; skim any excess fat. If needed, adjust liquid to measure about 6 cups (1.4 L) for cooking rice (reduce or add stock/water).
7. Bring the braising liquid to a gentle boil. Add drained rice and 2 tbsp (30 g) butter, stir once, and return to a simmer. Cook uncovered for 6–8 minutes until rice grains begin to soften but still have a slight bite.
8. Layer the browned lamb pieces evenly over the partially cooked rice. Spoon the caramelized carrot and raisin mixture on top, then sprinkle with the reserved caramelized onions and toasted nuts. Reduce heat to very low, cover tightly, and steam gently for 15–20 minutes until rice is fully cooked and flavors have melded.
9. Turn off heat and let rest covered for 10 minutes. Gently fluff rice to mix layers or serve by inverting onto a large platter so the carrot and nut topping sits on top.
10. Garnish with chopped cilantro or parsley if desired and serve hot with plain yogurt or a simple salad.