Kabuli Palau

This exquisite dish features tender, aromatic rice infused with our signature Afghan Masala, layered with juicy pieces of meat and sweetened onions, all garnished with a vibrant medley of carrots, raisins and nuts. Each bite is a harmonious blend of savory and sweet flavors, offering a taste of tradition that’s both comforting and unforgettable.

Servings

8

Prep Time

15 Min

Cook Time

2 ½ Hours

Ingredients

1/2 cup olive oil

3 large onions, halved and sliced

8 garlic cloves, minced

2 lbs lamb stew meat

8 tbsp Noshejan Afghan Masala

2 cups shredded carrots

1 cup raisins

2 tbsp sugar

1/2 cup slivered almonds

3 cups basmati rice, rinsed and soaked for 30 minutes

2 tbsp crushed pistachios

Instructions

In a large pot, heat 1/4 cup olive oil over medium-high heat. Add the onions and cook for 5 minutes, stirring often. Add the garlic and cook for one more minute.

Add the lamb and 6 tbsp Noshejan Afghan Masala. Mix well and thoroughly coat each lamb piece. Cook for ten minutes, stirring often.

Add enough hot water to cover the lamb. Bring the water to a boil. Cover, reduce heat to low, and cook the lamb for 90 minutes, stirring occasionally. Make sure the water does not completely evaporate. When finished, use a mesh strainer over a large bowl to separate the lamb and onion. Set both the liquid and lamb mixture aside. There should be about 2-3 cups of liquid left over from cooking.

Bring enough water to boil the rice in a large pot.

Add 1/4 cup olive oil in a large pan and heat over medium. Cook the carrots for five minutes, stirring often. Add the raisins and cook for five more minutes. Add the sugar and almonds, cook for one more minute, and mix well. Remove from heat, set aside in a bowl, and cover with plastic wrap to steam them as they wait.

Add the rice to the boiling water and cook for 5 minutes. Drain. Add half of the rice back to the pot, sprinkle 1 tbsp Noshejan Afghan Masala over the rice, and spread evenly. Top with the lamb and onion mixture. Pour half of the liquid over the lamb and rice. Cover the lamb with the remaining rice and sprinkle another tbsp of Noshejan Afghan Masala over the rice. Pour the remaining liquid evenly over the rice.

Make three small wells in the rice down to the bottom of the pot with a wooden spoon. Cover and cook over medium heat for 30 minutes.

The rice on the bottom of the pan should be crispy. Plate the lamb and rice on a large serving platter, topped with the carrot mixture, and serve with the crispy rice (tahdig) on the side. Top with pistachios and serve hot.