Entree: Tajikistan – Southern Culinary Region – Кабули Пулао ➤ Kabuli Pulao (A fragrant pilaf of long-grain rice cooked with lamb, sweetened carrots, raisins, and toasted nuts)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 2 hrs

Additional 35 min

Total 2 hrs 40 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 cups (555 g) basmati rice, rinsed until water runs clear
- 4 cups (960 ml) lamb or chicken stock
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 3 medium carrots, julienned (about 10 oz / 280 g)
- 1/2 cup (80 g) raisins or sultanas
- 1/3 cup (45 g) slivered almonds
- 1/3 cup (45 g) pistachios, halved
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (4 g) salt, plus more to taste
- 1 cinnamon stick
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tbsp (12 g) sugar
- 1 tbsp (15 ml) rosewater or optional orange blossom water
- 1/4 cup (60 ml) water (for soaking raisins)

Instructions

1. Soak the rinsed basmati in cold water for 20–30 minutes, then drain. Meanwhile warm 1/4 cup (60 ml) water and soak the raisins with 1 tbsp (12 g) sugar until plump, about 10 minutes.
2. In a large heavy pot over medium-high heat, heat 2 tbsp (30 ml) vegetable oil. Season the lamb with 1/2 tsp (2 g) salt and brown in batches until well seared, about 4–5 minutes per batch. Remove and set aside.
3. In the same pot, add 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) butter. Add sliced onions and cook over medium heat, stirring, until deeply golden and caramelized, 18–22 minutes. Remove half of the onions and reserve for garnish.
4. Add the cinnamon stick, cardamom, and cloves to the pot with the remaining onions and toast for 30 seconds. Return the lamb to the pot, add ground cumin, ground coriander, black pepper, and 4 cups (960 ml) stock. Bring to a simmer, cover, and cook until lamb is tender, about 45–60 minutes.
5. While lamb cooks, in a skillet melt 1 tbsp (15 g) butter with 1 tbsp (15 ml) oil over medium-high heat. Add julienned carrots and sauté until softened and lightly caramelized, 6–8 minutes. Stir in the soaked raisins (with any soaking liquid) and remove from heat.
6. When lamb is tender, remove whole spices (cinnamon stick, cardamom pods, cloves). Adjust seasoning with remaining salt if needed. Spoon out the lamb pieces and set aside, keeping the cooking liquid.
7. Bring the lamb cooking liquid to a gentle boil. Add drained rice and 1 tsp (5 ml) rosewater, stir once, cover tightly, reduce heat to low and cook until rice is tender and liquid absorbed, about 15–18 minutes.
8. Once rice is cooked, gently fluff with a fork. In a large serving dish or pot, layer the rice, then top with the lamb pieces, caramelized carrot-raisin mixture, reserved fried onions, and toasted almonds and pistachios. Dot with remaining 1 tbsp (15 g) butter if desired.
9. Let rest 5 minutes before serving to allow flavors to meld. Serve warm with yogurt or a simple cucumber salad if desired.