Lamb and Rice Pilaf (Afghani Kabuli Pulao)

afghani-kabulipulao This ethereal mixture of rice and lamb, redolent of sweet and warming spices, is the national dish of Afghanistan. Kabuli pulao takes its name from Kabul, the capital of that land-locked Central Asian nation. Kabuli Pulao, 'Kabuli Pilau' or 'Qabli Palaw' is a generic name for a variety of pulao (pulav) menus from Afghanistan, all of which are prepared using the same cooking method. This dish originated in the northern part of the country and is one of the most popular dishes. This tasty rice dish can contain a variety of spices, vegetables (including carrots), nuts, and/or meat (especially lamb), with the ingredients varying from region to region. The flavours too differ largely, depending upon the herbs, spices, and ingredients used. Kabuli pulao is a special occasion food in Afghanistan. "Pulao" is a type of rice dish made with a two-stepped cooking process for the rice that is unmatched in yielding separate, fluffy grains with excellent texture. While each step in the recipe is not particularly difficult, the dish does require several steps to complete. First you simmer the meat, then you caramelize the carrots and parcook the rice. These steps can be completed ahead of time. Then you can just layer the three components together and finish the cooking on your stovetop.

1 cup basmati rice or other long grain rice
1 lb lamb, cut into pieces
2 carrots, peeled and grated
4 green cardamom pods
1 cup dried apricots
1 cup raisins
1 tsp. black pepper, freshly ground
1 tsp. sea salt
½ tsp. pure saffron essence
2 tsp. cumin seeds
2 Tbsp. sugar
2 sticks cinnamon
½ cup extra-virgin olive oil

Heat the ½ cup of olive oil in a fry pan to medium, add the lamb with fat and fry until a golden brown.

Add 1 cup of water and 1 tsp. salt. (The oil will splatter when you add the water so be careful). Cover and simmer until the meat becomes tender.

Wash the rice and then soak for 20 minutes. Cook the rice following the package instructions for only half the time with 2 tsp. cumin seeds and 1 tsp. salt. Drain the rice and set aside.

In the meat mixture add the carrots, raisins, cardamom, apricots, cinnamon and 1 tsp. black pepper. Cook all together for a minute or so.

Now add in the ½ boiled rice and ½ tsp. of saffron essence. Stir all together.

In another pan, cook the 2 Tbsp. of sugar in a saucepan till it melts and add ½ cup water and mix well. Pour this sugar mixture on top of the rice mixture and simmer for 20 minutes.

Serve hot.

Makes 6 servings.

Variations:

Meats: Feel free to substitute stewing beef for the lamb. Or for a lighter dish, use cubed chicken breast or thigh meat. Chicken won't have to simmer as long to become tender.
Dried Fruit: Use golden raisins (sultanas), a mix of golden and black raisins or some dried apricots.
Nuts: Use pistachios or a mix of pistachios and almonds.
Toasting the Nuts: Heat an ungreased sauté pan or skillet over medium flame. Add the nuts, stirring occasionally until they are lightly browned and release their aroma. Remove immediately to a plate to avoid overbrowning and set aside to cool. You can also spread the nuts on a baking sheet and toast in a 400°F oven.