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Kabuli Pulao

National dish of Afghanistan
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 4
Author Adapted from Mirriam Seddiq

Ingredients

  • 2 tbsp sesame oil
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 1 tsp whole cumin
  • 1 tbsp Afghani masala (See Notes)
  • 300 g lamb, in large chunks
  • 3/4 tsp salt
  • 2 tbsp vegetable oil
  • 175 g carrot, julienned
  • 125 g raisins, soaked in hot water for 5 mins and strained
  • 1 cup rice, thoroughly washed

Instructions

Meat

  • 2 tbsp sesame oil, 1 onion, sliced
    In a pot just big enough for the the lamb in one layer, fry the onions in sesame oil until soft.
  • 2 cloves garlic, chopped
    Add the chopped garlic. 30 secs.
  • 1 tsp whole cumin, 1 tbsp Afghani masala
    Add the whole cumin and stir. Add the masala and stir.
  • 300 g lamb, in large chunks, 3/4 tsp salt
    Add the lamb and season. Toss to lightly seal. Add (about 2 cups of) water to cover. Cover and simmer for 1 hour until meat is tender.

Carrots and Raisins

  • 2 tbsp vegetable oil, 175 g carrot, julienned
    Separately, fry the carrots in vegetable oil until soft. Reserve.
  • 125 g raisins, soaked in hot water for 5 mins and strained
    In the same pan, fry the raisins for 30 seconds only. Reserve with the carrots.

Rice

  • 1 cup rice, thoroughly washed
    Steam cook the rice in twice its volume of salted water for about 10 mins until nearly done. (If it is too glutinous, then wash in cold water.)

Assembly

  • Strain the meat from the broth and mix with everything else.
  • Add enough broth to meld everything together and warm through. Make sure the rice is cooked.
  • Reduce remaining broth to use as a sauce.

Accompaniments

  • Simple salad of tomato, shallot, lettuce and cucumber, tossed in lemon juice, white wine vinegar, water and best olive oil.

Notes

Afghani masala is equal volumes of black cardamon, cumin, clove and cinnamon.