Entree: Afghanistan – Hazarajat Highlands – قابلی پلو ➤ Qabili Palaw (Afghan spiced lamb and rice pilaf with caramelized carrots, raisins, and toasted nuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 55 min

Additional 35 min

Total 2 hrs 30 min

Ingredients

- 3 cups (570 g) long-grain basmati rice
- 2½ lb (1.1 kg) lamb shoulder, cut into 1–1½ inch pieces
- 4 cups (960 ml) lamb or chicken stock
- 4 tbsp (60 ml) vegetable oil or ghee
- 4 tbsp (60 g) unsalted butter
- 2 large onions, thinly sliced
- 4 large carrots, peeled and julienned
- 1 cup (150 g) golden raisins
- 1 cup (120 g) sliced almonds, toasted
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick (or 1 tsp / 2 g ground cinnamon)
- 1 tsp (5 g) cumin seeds
- 3 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (25 g) granulated sugar
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse the rice under cold water until water runs clear, then soak in cold water 30 minutes; drain and set aside.
2. Heat 2 tbsp (30 ml) oil or ghee in a heavy Dutch oven over medium-high heat. Add lamb pieces and brown in batches, about 5–7 minutes per batch; remove and set aside.
3. In the same pot, add 1 tbsp (15 ml) oil and the sliced onions. Cook over medium heat until deep golden and caramelized, about 20–25 minutes, stirring occasionally; remove half of the onions and reserve for garnish.
4. Add minced garlic, cardamom pods, cinnamon stick, and cumin seeds to the onions left in the pot; cook 1 minute until fragrant. Stir in tomato paste, then return browned lamb to the pot. Add stock, 1 tsp (5 g) salt, and 1/2 tsp (1.25 g) pepper. Bring to a simmer, cover, and cook until lamb is tender, about 45–60 minutes.
5. While lamb simmers, heat 2 tbsp (30 ml) butter with 2 tbsp (30 ml) oil in a skillet. Add julienned carrots and 2 tbsp (25 g) sugar; sauté over medium heat until carrots are softened and lightly caramelized, about 8–10 minutes. Stir in raisins for the last 2 minutes to plump; remove from heat.
6. When lamb is tender, remove about 1½ cups (360 ml) of the braising liquid and keep hot. Taste and adjust seasoning of the lamb.
7. Bring braising liquid in the pot to a boil. Add drained rice evenly over the lamb (do not stir). Pour the reserved hot liquid over the rice so it just covers the rice by about 1/2 inch; add a bit more hot water if needed. Dot with remaining 2 tbsp (30 g) butter.
8. Cover tightly and cook on low heat (or in a 350°F / 175°C oven) until rice is fully steamed and tender, about 20–25 minutes.
9. Remove lid, let rest 5 minutes, then gently lift and fluff rice to mix with lamb. Transfer to a serving platter, top with caramelized carrots and raisins, toasted almonds, and reserved caramelized onions. Garnish with chopped cilantro and serve warm.