Afghan
Kabuli Palaw
Afghan Kabuli palaw is fragrant rice steamed with tender lamb, sweet carrots, raisins, and nuts. The rice is cooked in lamb yakhni so every grain carries the warmth of cardamom, cumin, and browned onions.
Ingredients
- Sella basmati rice or aged basmati rice1 cup
- Bone-in lamb shoulder or shank pieces300g
- Yellow onion, thinly sliced1 medium
- Carrot, cut into thin matchsticks1 large
- Black raisins1/4 cup
- Slivered almonds or pistachios2 tbsp
- Neutral oil4 tbsp
- Sugar2 tsp
- Salt1 1/2 tsp, plus more for soaking and boiling rice
- Ground cumin1 tsp
- Ground cardamom1/2 tsp
- Ground black pepper1/2 tsp
- Ground cinnamon1/4 tsp
- Whole cloves2
- Water3 cups, plus more for boiling rice
Method
- Rinse the rice until the water runs mostly clear, then soak it in warm salted water for 1 hour.
- Heat 2 tablespoons oil in a heavy pot and fry the onion over medium heat until deep golden brown.
- Add the lamb and brown it well on all sides in the onion oil.
- Stir in the cumin, half the cardamom, black pepper, cinnamon, cloves, 1 teaspoon salt, and 3 cups water.
- Cover and simmer gently for 60 to 75 minutes, until the lamb is tender and the broth is rich.
- Lift the lamb out and strain the broth, reserving about 1 1/4 cups yakhni for steaming the rice.
- In a small pan, heat 1 tablespoon oil and fry the carrots for 3 to 4 minutes until glossy and slightly softened.
- Add the sugar and remaining cardamom to the carrots and cook for 1 minute, then transfer the carrots to a plate.
- In the same pan, briefly fry the raisins until they swell, then remove them and lightly warm the nuts.
- Bring a large pot of salted water to a boil, drain the soaked rice, and boil it for 5 to 7 minutes until the grains are long and just tender with a firm center.
- Drain the rice carefully and return the empty pot to low heat with 1 tablespoon oil.
- Layer half the rice in the pot, place the lamb on top, cover with the remaining rice, and pour the reserved yakhni evenly over it.
- Scatter the carrots, raisins, and nuts over the rice or wrap them in a small piece of foil and set them on top to keep their color bright.
- Cover the pot with a clean towel under the lid and steam on very low heat for 30 to 35 minutes.
- Gently mound the rice onto a platter, place the lamb in the center, and arrange the carrots, raisins, and nuts over the top.
Common questions
Can I substitute the lamb with another meat or make Kabuli Palaw without meat?
Yes. Bone-in chicken thighs work for a quicker version, using a shorter simmer time. Beef shank also works but needs longer cooking. For vegetarian palaw, use well-seasoned vegetable stock and add chickpeas or fried mushrooms for body.
How long does Kabuli Palaw take from start to finish?
Plan on about 2 to 2.5 hours total. Rice soaking takes 1 hour, lamb braising 60 to 75 minutes, and the final steaming/resting about 20 to 30 minutes. The carrot and raisin garnish adds only a few minutes.
What are the most common mistakes when making Kabuli Palaw?
The biggest mistakes are under-browning the onions, overcooking the rice, and adding too much liquid. Don’t skip rinsing and soaking the rice, and keep the lamb broth measured so the rice steams fluffy, not mushy.
How should I store leftovers, and can I freeze Kabuli Palaw?
Store rice, lamb, and garnish separately if possible, in airtight containers in the fridge for up to 3 days. Freeze the lamb and rice for up to 2 months. Reheat with a splash of water, then freshen with new nuts or raisins.
How should Kabuli Palaw be served for the best presentation and flavor?
Fluff the rice onto a platter, arrange the lamb on top or alongside, then spoon the carrot and raisin mixture over the rice. Finish with toasted nuts. Serve with plain yogurt, fresh herbs, or a simple salad to balance the richness.