Entree: Tajikistan – Northern Culinary Region – Кабулӣ пилав ➤ Kabuli pilav (Fragrant Central Asian rice pilaf with braised lamb, sweet carrots, raisins, and toasted nuts)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 5 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- 3 cups (555 g) basmati rice
- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 large carrots, peeled and julienned (or cut into matchsticks)
- 1 cup (150 g) raisins
- 1/2 cup (60 g) slivered almonds or pistachios, toasted
- 6 cups (1.4 L) beef or lamb broth, hot
- 1 tsp (5 g) ground cumin
- 6 green cardamom pods, lightly crushed
- 2 whole cinnamon sticks
- 4 whole cloves
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/8 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) warm water OR 1 tsp (5 ml) rosewater (optional)
- 2 tbsp (25 g) granulated sugar (to caramelize carrots)
- 2 tbsp (30 ml) lemon juice
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear; soak in cold water for 20–30 minutes, then drain.
2. In a large heavy pot, heat 2 tbsp (30 ml) ghee/oil over medium-high heat. Brown the lamb pieces in batches until deeply browned on all sides; remove and set aside.
3. In the same pot add remaining 2 tbsp (30 ml) ghee/oil and the sliced onions. Cook over medium heat until deep golden brown and caramelized, about 20–25 minutes, stirring frequently to prevent burning.
4. Return the browned lamb to the pot with the onions. Add crushed cardamom pods, cinnamon sticks, cloves, ground cumin, black pepper, and 1 tsp (5 g) salt. Stir to coat the meat with spices and cook 2 minutes until fragrant.
5. Pour in 2 cups (480 ml) of the hot broth, bring to a simmer, cover, and braise the lamb gently until tender, about 45–60 minutes. Add more broth if necessary to keep a shallow braising liquid.
6. While the lamb cooks, sauté the julienned carrots in 1 tbsp (15 ml) ghee with 2 tbsp (25 g) sugar over medium heat until soft and lightly caramelized, 8–10 minutes. Stir in the raisins and 1 tbsp (15 ml) lemon juice; remove from heat and set aside.
7. When the lamb is tender, remove the meat pieces and keep warm. Strain and reserve the braising liquid; discard whole spices (cardamom pods, cinnamon sticks, cloves) if desired.
8. In a large heavy-bottomed pot set a fine mesh strainer or colander large enough for steam to pass through (for steaming rice) or proceed with traditional pilaf layering: bring remaining hot broth (about 4 cups / 960 ml total including reserved liquid) to a boil, adjust salt to taste.
9. Parboil the drained basmati rice in the boiling broth for 5–6 minutes until grains are slightly tender but still firm in the center; drain thoroughly.
10. Layer half of the parboiled rice in the pot, distribute the braised lamb pieces evenly over the rice, scatter the caramelized carrot-raisin mixture and toasted nuts, then top with the remaining rice. Drizzle the saffron water or rosewater over the top and sprinkle with remaining 1 tbsp (15 ml) lemon juice.
11. Cover the pot tightly (seal edges with a clean towel if needed) and steam on very low heat for 20–30 minutes to finish cooking and allow flavors to meld.
12. Gently fluff and transfer to a serving platter or mound rice with the lamb pieces arranged on top. Garnish with additional toasted nuts and chopped cilantro or parsley before serving.