Monday, June 15, 2009


Really tasty! It would look more appetizing in the photo if my counter didn't match the dish...

Qaboli Palaw
(Yellow rice with lamb, carrots and raisins).

I made this dish on Tuesday, June 9, 2009 for myself and my boyfriend Andy. While it took a lot longer than I had anticipated (2.5-3 hours total), it was well worth the wait. It was just the right balance of sweet, savory and spice-y (not spicy as in hot, but spice-y as in tasty spices).

I chose this dish because, according to wikipedia, it is the national dish of Afghanistan. The original recipe can be found here.

Here is the recipe as I clarified/modified it:

Afghani Qaboli Palaw

-medium onion, diced
-8 T. oil
-1 1/2 lb. lamb, cut into 1-2" cubes (I used leg)
-2 c. water
-1 tsp. salt
-1 1/2 tsp. cinnamon
-1 1/2 tsp. ground cardamom
-1 1/2 tsp. cumin
-2 large carrots, sliced
-1 tsp. sugar
-1 c. raisins
-2 c. basmati rice
-1 1/2 tsp. salt


1) Brown onion in 4 T. oil. Fry until the onion is fairly dark, 5-10 minutes.
2) Add lamb and brown lightly.
3) Add 2 c. water, 1 tsp. salt and cinnamon, cardamom and cumin. Cover and simmer until meat is tender, about an hour. Remove meat from juice, set juice aside.
4) Meanwhile, saute carrots in sugar and 4 T. oil. Cook until lightly browned. Remove carrots. Add raisins to oil and cook until they swell.
5) Boil a small to medium pot of water.
6) Boil reserved meat juice. Add basmati rice, 1 1/2 tsp. salt and enough boiling water to come 2" over the rice. Cook 20 minutes or until water is absorbed and the rice is tender. Let stand 10 minutes.

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