Entree: Afghanistan – Pashtun Eastern Afghanistan – کابلی پلو ➤ Kabuli Pulao (A fragrant Afghan pilaf of long-grain rice layered with tender lamb, caramelized carrots, raisins, and toasted nuts)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 30 min

Total 3 hrs 10 min

Ingredients

- 2 lb (907 g) lamb shoulder, bone-in, cut into large chunks
- 4 tbsp (60 ml) vegetable oil
- 4 tbsp (60 ml) unsalted butter
- 2 large onions, thinly sliced
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) ground cumin
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 1 tbsp (15 ml) tomato paste
- 3 1/2 cups (830 ml) lamb or beef broth, warm (reserve some from cooking lamb)
- 2 cups (400 g) basmati rice, rinsed until water runs clear
- 3 large carrots, julienned (about 10 oz / 280 g)
- 3/4 cup (110 g) raisins
- 3/4 cup (90 g) slivered almonds or pistachios, toasted
- 2 tbsp (30 ml) honey or sugar (for carrots)
- 1 tbsp (15 ml) rose water (optional)
- 1/4 cup (60 ml) plain yogurt (optional, to finish or serve)

Instructions

1. Season the lamb with 1 tsp salt and 1/2 tsp black pepper. In a large heavy pot, heat 2 tbsp oil over medium-high heat and brown lamb on all sides until well colored, working in batches if needed. Remove lamb and set aside.
2. In the same pot add 2 tbsp oil and 2 tbsp butter. Sauté the sliced onions with 1 tsp salt over medium heat until deep golden and caramelized, about 20–25 minutes.
3. Push onions aside, add tomato paste and whole spices (cardamom, cinnamon, cloves, bay leaves) and toast briefly, then return lamb to pot. Add enough warm broth to just cover the meat (about 3 cups / 710 ml), bring to a simmer, cover, and braise gently until lamb is tender, 1.5–2 hours. Skim fat if desired and reserve 2 cups (470 ml) of the cooking liquid for rice.
4. While lamb cooks, heat remaining 2 tbsp butter in a skillet. Add julienned carrots and 2 tbsp honey or sugar, sauté over medium heat until carrots are soft and caramelized, about 8–10 minutes. Stir in raisins near the end to plump, then remove from heat and keep warm.
5. Rinse rice again briefly. Bring the reserved 2 cups (470 ml) lamb cooking liquid to a boil, add rice, 1/2 tsp salt, and 1/2 tsp ground cumin; cook rice until just underdone (parboiled), about 6–7 minutes. Drain if any excess liquid remains.
6. In a large heavy-bottomed pot for layering, spread a thin layer of oil or butter, then layer half the parboiled rice, then the braised lamb (remove bones if preferred), then remaining rice. Cover tightly with a lid or foil and steam on very low heat for 20–30 minutes to finish cooking and marry flavors.
7. Gently fluff the top rice, transfer to a serving platter, and decorate with the caramelized carrots and raisins and toasted nuts. Sprinkle a little rose water if using and serve yogurt on the side if desired.