Main CourseAfghanistan

Recipe guide

Qabili PalawSpiced Lamb and Rice

Name: Qabili Palaw (Spiced Lamb and Rice)
Prep time: 35 min
Cook time: 1 h 35 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Afghanistan
Ingredients: 500 g Basmati Rice (rinsed); 600 g Lamb Shoulder (cut into large pieces); 180 g Onion (finely chopped); 220 g Carrot (julienned); 80 g Raisin; 50 ml Ghee; 20 ml Ghee; 4 g Cumin Powder; 2 g Cardamom Powder; 2 g Black Pepper; 1 pcs Cinnamon Stick; 200 mg Saffron Threads; 12 g Salt; 8 g Salt; 1200 ml Water; 2500 ml Water; 30 ml Water (hot)

Qabili Palaw is an Afghan rice dish layered with tender lamb, sweet carrots, raisins, and warm spices. This version parboils the rice before steaming it with the meat and saffron-scented liquid.

Prep

35m

Cook

1h 35m

Serves

Regional versions

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Estimated

Nutrition

Per serving

751kcal

Calories

24g

Protein

35g

Fat

85g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

500g
Basmati Rice (rinsed)

Stew

600g
Lamb Shoulder (cut into large pieces)
180g
Onion (finely chopped)

Topping

220g
Carrot (julienned)
80g
Raisin

Stew

50ml
Ghee

Topping

20ml
Ghee

Stew

4g
Cumin Powder
2g
Cardamom Powder
2g
Black Pepper
1pcs
Cinnamon Stick

Rice

200mg
Saffron Threads

Stew

12g
Salt

Rice

8g
Salt

Stew

1.2l
Water

Rice

2.5l
Water
30ml
Water (hot)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

10 steps

01
Heat the ghee in a heavy pot over medium heat. Add the onion and cook until deep golden.
02
Add the lamb shoulder and brown it well on all sides. Stir in the cumin powder, cardamom powder, black pepper, cinnamon stick, and the salt.
03
Pour in the water, bring it to a boil, then reduce to a gentle simmer. Cover and cook for 55 to 70 minutes, until the lamb shoulder is tender.
04
Lift out the meat and set it aside. Strain the cooking liquid and reserve it.
05
Bring the water to a boil in a separate pot and season it with the salt. Add the basmati rice and boil for 6 to 8 minutes, until the grains are tender on the outside but still firm in the center. Drain well.
06
Steep the saffron threads in the hot water until the liquid turns deep yellow.
07
Heat the ghee in a skillet over medium heat. Add the carrot and cook until just softened, then add the raisins and cook briefly until plump.
08
Return enough reserved broth to coat the base of the pot. Layer in the basmati rice, lamb shoulder, carrot, and raisins, then drizzle the saffron liquid over the top.
09
Cover tightly and steam over very low heat for 25 to 30 minutes, until the basmati rice is fully tender and fragrant.
10
Serve the pilaf with the lamb arranged through the rice and the sweet topping over the surface.

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