Kabuli palaw

About Kabuli Palaw

Kabuli palaw is a popular Afghan dish that originated in the city of Kabul. This flavorful rice dish is made with basmati rice, ground beef or lamb, and a blend of aromatic spices, including cumin, coriander, turmeric, and cardamom. The name “Kabuli” refers to its place of origin, while “palaw” means “cooked with milk” in Persian. This rich and savory dish is often served on special occasions and is a staple of Afghan cuisine.

Recipe: Kabuli Palaw

Ingredients:

For the rice:

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon vegetable oil
• Salt, to taste

For the meat mixture:

• 1 pound ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cardamom powder
• Salt and black pepper, to taste

For the palaw:

• 1 cup milk or heavy cream
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• Salt, to taste

Instructions:

Step 1: Cook the Rice

1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain the water and cook the rice in a large saucepan with 2 cups of fresh water, 1 tablespoon vegetable oil, and salt to taste.
3. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.
4. Simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.

Step 2: Prepare the Meat Mixture

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the ground beef or lamb, cumin, coriander, turmeric, cardamom powder, salt, and black pepper. Cook, breaking up any lumps with a spoon, until the meat is fully browned, about 5-7 minutes.

Step 3: Assemble the Palaw

1. In a large saucepan, combine the cooked rice, milk or heavy cream, vegetable oil, butter, and salt.
2. Stir in the cooked meat mixture and mix well to combine.

Step 4: Serve

1. Transfer the palaw to a serving dish or individual plates.
2. Garnish with chopped fresh herbs, such as parsley or cilantro, if desired.
3. Serve hot and enjoy!

Note: Traditionally, Kabuli Palaw is cooked in a large, shallow pan over an open flame or in a clay oven. If you don’t have access to these cooking methods, the recipe above provides a more conventional approach to cooking this dish.

Image model: MoxieFlux1DS

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