Entree: Afghanistan – Herat & Western Afghanistan – کابلی پلو ➤ Kābuli Pulao (Afghan steamed basmati rice pilaf layered with tender spiced lamb, caramelized carrots, raisins, and toasted nuts)

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 3 hrs

Additional 25 min

Total 4 hrs 35 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into large chunks
- 3 cups (570 g) basmati rice, rinsed until water runs clear
- 6 cups (1.4 L) water or low-sodium lamb broth
- 4 tbsp (60 ml) vegetable oil or ghee, divided
- 2 large onions, thinly sliced
- 3 large carrots, julienned, about 10 oz (300 g)
- 1/2 cup (75 g) golden raisins
- 1/2 cup (60 g) slivered almonds or pistachios, toasted
- 3 tbsp (45 g) granulated sugar
- 1 tsp (5 g) kosher salt for cooking rice plus more to taste
- 1 tsp (5 g) ground black pepper
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) rosewater (optional)
- 2 tbsp (30 g) unsalted butter

Instructions

1. Pat lamb dry and season with 1 tsp salt and 1/2 tsp black pepper. In a heavy pot, heat 2 tbsp (30 ml) oil over medium-high heat and brown lamb pieces on all sides, working in batches; remove and set aside.
2. In the same pot add remaining 2 tbsp (30 ml) oil and sauté onions until deep golden, about 12–15 minutes. Add cardamom pods, cinnamon stick, cloves, ground cumin, and ground coriander; cook 1 minute until fragrant.
3. Return lamb to pot, add 4 cups (960 ml) water or broth to mostly cover, bring to a simmer, reduce heat, cover, and braise gently until lamb is very tender, about 1.5–2 hours. Skim fat occasionally and reserve the cooking liquid.
4. While lamb cooks, heat 2 tbsp (30 g) butter in a skillet over medium heat. Add julienned carrots and 3 tbsp (45 g) sugar and sauté until carrots are soft and lightly caramelized, about 8–10 minutes. Stir in raisins near the end to plump; remove from heat and set aside.
5. When lamb is tender, remove meat and keep warm. Strain and measure 2 1/2 cups (600 ml) of the braising liquid; reserve any remaining for another use. Return 2 1/2 cups (600 ml) liquid to the pot and bring to boil.
6. Add rinsed basmati rice to the boiling braising liquid with 1 tsp salt and 1/2 tsp black pepper. Cook uncovered until rice is about 70% done and most of the liquid is absorbed, about 7–8 minutes. Drain rice in a colander if needed.
7. Layer: in a large heavy pot, spread a thin layer of rice, then a layer of lamb pieces, then more rice. Sprinkle toasted nuts over the top and drizzle with rosewater if using. Cover tightly and steam on very low heat (use a towel between lid and pot for better seal if desired) for 20–25 minutes to finish cooking and meld flavors.
8. Gently fluff rice to expose the layered lamb, top with caramelized carrot and raisin mixture, scatter remaining toasted nuts, and serve hot.