The RichTradition of Kabuli Pulao: Afghanistan’s National Dish

Instructions:

Afghan cuisine is a blend of Middle Eastern, Central Asian, and South Asian influences, shaped by centuries of trade and conquest along the Silk Road. Its flavors are rich yet balanced, with fragrant spices, slow-cooked meats, and the use of nuts and dried fruits for sweetness.

Among the many beloved dishes, Kabuli Pulao stands out as Afghanistan's national dish It is a fragrant rice dish layered with tender meat, caramelized carrots, and raisins This dish is a symbol of Afghan hospitality and is often served at weddings, family gatherings, and special occasions.

Kabuli Pulao originated in Kabul, where it was once a royal dish enjoyed by nobility. Over time, it became popular among everyday Afghans and is now found in nearly every home. The dish reflects Afghanistan’s trading history, with rice and spices coming from India, nuts from Persia, and influences from Central Asia.

For the ingredients, you will need 2 cups of Basmati rice (rinsed and soaked for 30 minutes), 5 cups of water, 1 teaspoon of salt, 2 tablespoons of oil or butter, 1 lb of lamb or beef (cut into chunks), 1 chopped onion, 3 cloves of garlic (minced), 1 teaspoon of salt, 1 teaspoon of black pepper, ½ teaspoon of cinnamon, ½ teaspoon of cardamom, 1 teaspoon of ground cumin, 1 ½ cups of water or broth, 1 carrot (julienned), ½ cup of raisins, ½ cup of slivered almonds, 1 tablespoon of sugar, and 2 tablespoons of oil.

Cook the meat: Heat oil in a large pot over medium heat and add the chopped onion. Sauté the onion until it becomes golden brown. Add the minced garlic and meat, then cook until the meat is browned. Stir in the salt, pepper, cinnamon, cardamom, and cumin. Add the water or broth, cover, and let it simmer for about 1 hour until the meat is tender.

Prepare the rice: In a separate pot, bring water to a boil, then add the salt and soaked rice. Cook the rice until it is about 70% cooked (still slightly firm), then drain and set aside.

Prepare the toppings: Heat oil in a pan, add the julienned carrots and sugar, and cook until the carrots are caramelized. Add the raisins and slivered almonds to the pan and stir until fragrant. Set the topping mixture aside.

Layer the pulao: In the pot with the cooked meat, spread the partially cooked rice evenly on top of the meat. Add the caramelized topping mixture on top of the rice. Cover the pot with a kitchen towel, then place the lid on top and let the pulao steam on low heat for 20 minutes to allow the flavors to blend.

Final step: Fluff the rice gently, transfer it to a serving dish, and top with the carrot, raisin, and almond mixture. Serve Kabuli Pulao with yogurt, naan, or a side salad for a complete meal.

Fitzhugh Eliana - UMSL Student