Author: Stacie Mays

Our international dish for the week is Kabuli Pulao. Kabuli Pulao draws it’s name from the city of Kabul, the capital of Afghanistan. It is the Afghan national dish, and is usually only served on special occasions.

Kabuli Pulao Recipe

2 1/2 Cups Basmati rice

1 piece of Lamb

1 Onion

1 tsp. Brown sugar

2 Carrots shredded

1/2 Cup of Almonds

1/2 Cup of Pistachios

1 Cup of Yellow raisins

2 tsp of rice seasoning packet*

1/2 tsp. Saffron**

1tsp. Salt

1 Cup of Beef broth

1/2 Cup of Cooking oil

2 C. Water

Soak rice in water and set to the side.

Add half the oil to a pan and fry the onions until golden. Once the onions are cooked add the meat and cook until brown on both sides. Add seasoning, salt and water, and bring to a boil. Lower heat to simmer and cook covered until meat is tender.

In a separate pan add a small amount of oil and sauté the shredded carrots and brown sugar, being careful not to let the sugar burn. Remove from pan and set aside. Add a little more oil to the pan and cook the raisins until they swell up, then remove them and set aside. Next fry the almonds and pistachios until golden brown and set aside.

When the meat is cooked remove from the pan and set aside. Add the rice and broth to the pan and bring to a boil. Lower the heat to simmer and cook covered until the rice is done (about 16-20 min).

When rice is finished stir in carrots, raisins, almonds, and pistachios. Top with meat and place the pan in the oven at 300 degrees for 5 min. Serve hot.

*The original recipe called for Garam masala(a seasoning blend), but we used this rice seasoning packet we found in the middle eastern aisle at Jungle Jims.

**The original recipe also called for saffron , but it was $24 for one tiny amount of it, so we left it out!

The original recipe also calls for small pieces of lamb, but we used one piece on the bone and ate it like a steak!