Entree: Afghanistan – Hazarajat Highlands – کابلی پلو ➤ Kābulī Pulao (Aromatic Afghan rice pilaf layered with tender lamb, sweet carrots, raisins, and nuts)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 55 min

Additional 10 min

Total 2 hrs 45 min

Ingredients

- 3 cups (555 g) basmati rice
- 2 lb (900 g) lamb shoulder, boneless, cut into 1–1½ inch pieces
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (approx. 12 oz / 340 g)
- 4 cloves (about 12 g) garlic, minced
- 6 cups (1.4 L) lamb or beef stock, hot
- 2 cinnamon sticks (approx. 6 g)
- 6 green cardamom pods, lightly crushed
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) salt, plus more to taste
- 3 large carrots, julienned (approx. 12 oz / 340 g)
- 2 tbsp (25 g) granulated sugar
- 1/2 cup (75 g) golden raisins
- 1/3 cup (40 g) slivered almonds, toasted
- 1/3 cup (40 g) pistachios, shelled and chopped
- 2 tbsp (30 ml) rosewater (optional, authentic touch)
- Fresh chopped cilantro for garnish (optional)

Instructions

1. Pat lamb pieces dry, season with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot, heat 1 tbsp (15 ml) oil over medium-high heat and brown lamb in batches until deeply seared; transfer browned lamb to a plate.
2. In the same pot add 2 tbsp (30 ml) ghee and the sliced onions; cook over medium-low heat, stirring occasionally, until deeply caramelized and golden brown, about 25–30 minutes. Reserve half of the caramelized onions for garnish.
3. Add minced garlic, crushed cardamom pods, cinnamon sticks, and 1/2 tsp ground cumin to the onions; cook 1 minute until fragrant. Return lamb to the pot, add hot stock to cover, bring to a simmer, cover, and cook gently until lamb is tender, about 1 to 1¼ hours.
4. While lamb simmers, heat 1 tbsp (15 ml) ghee and 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add julienned carrots and 2 tbsp (25 g) sugar; sauté until carrots are tender and caramelized, about 8–10 minutes. Stir in raisins for the last 2 minutes to plump; remove from heat and set aside.
5. Rinse basmati thoroughly until water runs clear. Bring a large pot of salted water to a boil and parboil the rice for 6–7 minutes until just tender but with a bite; drain well in a sieve.
6. Remove lamb and bones (if any) from the stew; taste and adjust seasoning. Strain stew to separate solids from broth if excessive liquid remains; reserve about 1½–2 cups (350–475 ml) of the cooking broth.
7. In a separate heavy-bottom pot or the cleaned pot, layer half the parboiled rice, then the lamb pieces and some of the reserved caramelized onions and carrots, then the remaining rice to form a dome. Drizzle 4–6 tbsp (60–90 ml) of the reserved broth and 1 tbsp (15 ml) rosewater evenly over the rice. Dot the top with 1 tbsp (15 ml) ghee.
8. Cover the pot tightly (seal with foil under the lid if available) and steam on very low heat for 20–25 minutes (dum) until rice is fully cooked and flavors have melded.
9. Gently fluff the rice onto a large serving platter, top with reserved caramelized onions, caramelized carrots and raisins, and sprinkle toasted almonds and pistachios. Garnish with cilantro and serve hot.