Afghan Lamb Kabuli Pulao
Spiced rice with lamb, carrots, and raisins, finished in the oven and served with almonds and pistachios.
Kabuli pulao combines basmati rice and lamb with a sweet topping of carrots and raisins. This version uses cardamom and cumin and is finished covered in the oven.
Ingredient allergens
Allergen listDocumented presence
-
Tree nuts
Pistachios
Ingredients without verified allergen data 11
Ingredients without verified allergen data: Stewing lamb, Basmati rice, Butter, Onions, Ground cardamom, Ground cumin, Carrots, Raisins, Almonds, Water, Lamb stock.
Method
- 01
Cook the lamb
Put the lamb in a pot and cover it with hot water. Add 1 tablespoon of ground cardamom and 1 tablespoon of ground cumin. Cover and simmer until the lamb is tender; reserve the cooking liquid.
Ready to continue when: The lamb is tender and can be pulled apart easily with a fork.
120 min - 02
Prepare the rice
Bring water to a boil in a large pot, add some of the reserved stock, and cook the rice for 8 minutes. Drain it while it is still partly cooked.
Ready to continue when: The rice is swollen on the outside but remains firm in the center.
8 min - 03
Brown the onion and warm the lamb
Melt some of the butter in a pan over medium-high heat. Add the onions and sauté until golden. Add the cooked lamb, the remaining cardamom and cumin, and 250 ml of stock. Simmer for 5 minutes.
Ready to continue when: The onion is golden and the lamb is coated with the spiced stock mixture.
5 min - 04
Assemble the rice
Combine the drained rice with the lamb and onion. Grease an oven dish with some of the butter and transfer the mixture to it.
Ready to continue when: The rice and lamb are evenly distributed in the greased dish.
- 05
Add the topping and bake
Heat the remaining butter and sauté the carrots for a few minutes. Add the raisins at the end and spread the mixture over the rice and lamb. Cover the dish with foil and bake at 160 °C for 35–40 minutes.
Temperature: 160 °C / 320 °FReady to continue when: The rice is tender and hot, and the carrot-and-raisin topping has softened.
40 min - 06
Serve
Uncover the dish and finish it with the chopped almonds and pistachios.
Ready to continue when: The almonds and pistachios are scattered over the rice just before serving.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- International Cooking: Food from Afghanistan - The Flavor Vortex www.theflavorvortex.com/international-cooking-food-from-afghanistan/
- A Flavorful Journey: Traditional Afghan Dishes afghankitchenrestaurant.com/traditional-afghan-dishes/
- Recipes — Afghan Culture Unveiled www.afghancultureunveiled.com/work
- - YouTube www.youtube.com/watch?v=ekht9NcpIU8&vl=es
- Afghan Cuisine | International Recipes worldinthekitchen.com/recipes-by-country/afghanistan/
- Afghan cuisine - Wikipedia en.wikipedia.org/wiki/Afghan_cuisine
- Afghanistan’s National Dish: A Guide to the Country’s Most Iconic Meal | Remitly www.remitly.com/blog/en-au/food/national-dish-of-afghanistan/
- Bolani, empanadillas afganas sin horno - Recetas de Miriam García / El invitado de invierno invitadoinvierno.com/bolani-empanadillas-afganas-sin-horno/
- 6 recetas muy ricas de afganas compartidas por cocineros caseros- Cookpad cookpad.com/es/buscar/afganas
- Gastronomía de Afganistán - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Afganist%C3%A1n
- Kabuli Pulao - Receta Afgana Auténtica | 196 flavors www.196flavors.com/es/kabuli-pulao/?srsltid=AYCX9vLyDj4LYTlD5Xb4KnoMIb0qAyodV3wxqtWtzQKoeL9I…
State: Published after documentary validation; no “Tested” label is shown.