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Qabuli (also spelled Kabuli) is a traditional Afghan dish made with rice, tender lamb, carrots, raisins, and spices. The dish has its roots in the city of Kabul and is popular throughout Afghanistan and neighboring countries.

The dish typically begins with the preparation of the rice. Long-grain white rice is usually rinsed, soaked, and parboiled until it’s just tender, then drained and set aside.

The lamb is then cooked in a mixture of oil and spices until it’s tender and juicy. This is usually done in a large pot or Dutch oven, and the meat is often browned on all sides before being simmered in a mixture of water or broth and spices like cinnamon, cumin, and turmeric.

In a separate pan, the sliced carrots are cooked until they’re tender, and raisins are added to the pan towards the end of the cooking time. The raisins add a sweet contrast to the savory flavors of the lamb and spices.

The cooked rice is then layered with the lamb and carrots in a large serving dish. The raisins are scattered on top, and the dish is garnished with chopped fresh herbs like parsley, cilantro, or green onion.

Qabuli is often served at special occasions like weddings or religious festivals, but it can also be a comforting and satisfying meal for everyday occasions. It’s a great example of the rich and diverse flavors of Afghan cuisine.

Qabuli / Afghani Pulao Ingredients


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