What is Kabuli Palow?

Kabul Palow, a classic Afghan rice dish, is made by cooking aromatic long-grain rice (basmati rice) with lamb meat, caramelized onions, and a medley of spices. To prepare Kabul Palow, the rice is soaked and rinsed to remove excess starch. Meanwhile, lamb meat is marinated and cooked in vegetable oil with a blend of onions, garlic, ginger, and spices like cumin, coriander, and cardamom until it develops a rich color. Caramelized onions, along with raisins, carrots are added to create additional layers of flavor and texture. Parboiled rice is carefully layered over the meat and onion mixture, and water is drizzled over the rice, imparting a vibrant golden hue. The pot is then covered and the rice is steamed until it becomes fluffy and each grain separates beautifully.

Kabuli Palow is typically served as a centerpiece dish in Afghan cuisine, known for its vibrant flavors and beautiful presentation. Once prepared, the fragrant and flavorful rice is carefully arranged on a large platter or serving dish, the tender meat is typically placed under the rice, the rice then garnished with the caramelized and sauteed carrot chops and raisins adding a slight sweet texture. To complement the flavors, a side of yogurt or a fresh salad, often made with cucumbers and tomatoes, is served alongside the Kabuli Palow. The salad adds a crisp and refreshing element to the meal, with its vibrant colors and crunchy texture.