Afghan – Kabuli Pulao

Afghan Kabuli Pulao (also spelled Qabili Palau) is Afghanistan’s national dish and a beloved staple in Afghan cuisine. It is a fragrant and flavorful rice dish, often prepared with meat, sweet and savory toppings, and aromatic spices. Here’s an overview:

Key Ingredients:

Rice: Long-grain basmati rice is typically used, cooked until fluffy and aromatic.
Meat: Traditionally made with lamb, but chicken or beef can also be used. The meat is slow-cooked with onions, spices, and sometimes stock to infuse it with flavor.
Toppings:
- Caramelized Carrots: Thinly julienned carrots are lightly sweetened and sautéed.
- Raisins: Plump, golden or dark raisins are fried lightly to enhance their sweetness.
- Nuts: Almonds or pistachios are often slivered and roasted for garnish.
Spices: Warm spices like cardamom, cinnamon, cloves, cumin, and black pepper give the dish its rich aroma.
Stock: Meat stock is used to cook the rice, adding depth of flavor.
Oil or Butter: Used for sautéing and frying the toppings.

Preparation:

Cooking the Meat: The meat is braised with onions, garlic, and spices until tender.
Flavoring the Rice: The rice is partially cooked, then layered with the meat and its cooking juices, allowing the flavors to meld as it finishes steaming.
Preparing the Toppings: The carrots, raisins, and nuts are sautéed separately and added as a topping.
Layering: The dish is assembled by layering the meat at the bottom of a pot, adding the rice, and garnishing with the toppings.

Flavor Profile:

Kabuli Pulao balances savory, sweet, and aromatic flavors. The sweetness from the raisins and carrots contrasts beautifully with the spiced meat and rice, making it a unique and satisfying dish.

Serving:

It is served on a large platter, often as a centerpiece for celebrations, family gatherings, or festive occasions. It’s usually accompanied by yogurt, salad, or a side of pickles (achar).