Qabuli Palaw - Afghanistan's National Dish (vegetarian)

January 12 2023

Qabuli Palaw Intro

Each grain of rice is separate, coated with Afghan spices. One bite of rice with caramelized carrot, steamed black raisin, and toasted almond will transport you to an Afghan home, on a low-lying cushion, at the ‘dastarkhan’ dining table, where the Qabuli Palaw is carefully prepared with love and other Afghan classic dishes surround it.

It is a unique, wholesome, and flavourful dish with rich aroma and vibrant colours, a combination of sweet and savoury, soft and crunchy.

We are finally sharing our recipe for mum’s Qabuli Palaw, an important part of households and community, in Afghanistan and Afghan homes around the world.

Qabuli Palaw Ingredients
(vegetarian)

2 cups Golden Sella Basmati Rice

8 cups Water

4 tbsp Canola Oil

1/2 tsp Ground Cumin

1/2 tsp Shamali Masala

1/2 tsp Ground Cardamom

2 tbsp Chilli Powder

1 tsp White Sugar

Garnish:

1 tbsp Oil

1 Carrot, julienned

1 tsp White Sugar

1/4 cup Black Raisins, steamed

1/4 cup Slivered Almonds, toasted

Directions

Rinse the rice under cold running water until the water runs clear.
This helps to remove excess starch and impurities.
Soak the rice in enough water to cover the rice and leave for 1-2 hours in a bowl.
Preheat oven to 450 °F.
Add 8 cups of water to a pot and bring to a boil. Once the water reaches a boil, add the rice and cook for 20 minutes, stirring occasionally.
The rice should not be fully cooked (al dente).
Strain the rice.
Add 2 tbsp of oil to an oven safe pot and add the strained rice to it.
Add the remaining 2 tbsp of oil in a pan and sweat spices together with sugar for 10 minutes until the oil is caramelized.
Pour the sauce over the rice and bake in oven for 1 hour.
Prepare the garnish:
Heat oil in a pan and add the julienned carrots with the sugar and cook until caramelized.
Steam the raisins in a pot or steamer until soft.
Toast the slivered almond in a pan or oven.
Transfer baked rice to a plate and garnish with the caramelized carrots, steamed raisins and toasted almonds.