Image By Farida Ayubi, Abstract
This beautiful and balanced rice is Afghanistan’s national dish. Pieces of lamb or chicken are usually buried beneath the rice, with the stock from the meat used to flavour it. In a time before the convenience of julienne slicers and shop-bought peeled and slivered nuts, kabuli palaw was time-consuming and elaborate to prepare, and was reserved primarily for ceremonial events. These days, although it takes less time to make, it still commands reverence. The delicate blend of spices and a crowning glory of glistening carrot, sultanas and nuts gives kabuli palaw pride of place among Afghan rice dishes.
If you prefer, you can leave out the meat and use vegetable stock instead. This version uses lamb, cooked to tenderness in a pressure cooker…Read More