Entree: Afghanistan – Northern Afghanistan – قابلی پلو ➤ Qabili Palaw (Spiced Afghan rice pilaf with tender lamb, caramelized carrots, and raisins)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs

Ingredients

- 3 cups (600 g) basmati rice
- 1.5 lb (680 g) lamb shoulder, cut into 1–1.5 inch (2.5–4 cm) cubes
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 cups (260 g) carrots, cut into matchsticks
- 3/4 cup (110 g) raisins
- 2 tbsp (25 g) sugar
- 4 cups (950 ml) beef or lamb stock (or water)
- 1 tsp (6 g) salt for stew, plus 1 1/2 tsp (9 g) salt for rice (adjust to taste)
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (2–3 inches / 5–7.5 cm)
- 4 whole cloves
- 2 bay leaves
- 1/4 cup (30 g) sliced almonds or slivered pistachios, toasted
- 2 tbsp (30 ml) neutral oil for frying raisins and carrots
- 2 tbsp (30 ml) plain yogurt or 2 tbsp (30 ml) oil (optional, to enrich stew)
- Fresh cilantro or chopped parsley for garnish

Instructions

1. Pat lamb dry and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Heat 1 tbsp (15 ml) ghee and 1 tbsp (15 ml) oil in a heavy pot over medium-high heat and brown lamb in batches until nicely seared. Remove and set aside.
2. In the same pot add remaining oil and 1 tbsp ghee. Sauté sliced onions over medium heat until deep golden brown and caramelized, about 15–20 minutes. Return lamb to pot, add crushed cardamom, cinnamon stick, cloves, bay leaves, remaining ground cumin, 1 tsp black pepper, and 2 tbsp yogurt or oil if using; stir to coat.
3. Pour in stock (or water) to just cover the lamb, bring to a simmer, reduce heat, cover partially, and braise gently until lamb is tender, about 1 to 1 1/2 hours. Adjust seasoning with salt as needed.
4. While lamb braises, rinse rice under cold water until water runs clear. Bring a large pot of water to a boil, add 1 1/2 tsp salt and the reserved crushed cardamom pods, then add rice and parboil until just tender but not fully cooked, about 6–8 minutes. Drain rice and set aside.
5. Heat 2 tbsp (30 ml) ghee or oil in a wide skillet over medium heat. Add carrots and sauté until beginning to soften, then sprinkle sugar and continue cooking until carrots are glossy and lightly caramelized, about 8–10 minutes. Remove carrots. Quickly fry raisins in 1 tbsp (15 ml) oil just until they plump, about 1 minute, then drain.
6. Layering (dum): Spread a thin layer of lamb in the bottom of a heavy-bottomed pot. Add a layer of parboiled rice, then a layer of lamb, then rice, finishing with rice. Poke a few holes through layers so steam can circulate. Dot with a little ghee on top, cover pot with a tight-fitting lid (seal with a clean towel if desired) and steam over very low heat for 25–30 minutes.
7. When ready, invert pot onto a serving platter or carefully mound rice onto plates. Top with caramelized carrots, raisins, and toasted nuts. Garnish with chopped cilantro and serve hot alongside fresh yogurt or a simple salad.