Afghani Kabuli Pulao (Rice Pilaf)

Fragrant, colorful, and deeply symbolic, Afghani Kabuli Pulao is the national dish of Afghanistan and a centerpiece of celebrations. This rice pilaf layers long-grain basmati rice with tender lamb, sweet caramelized carrots, gentle spices of cardamom and cumin, as well as plump raisins, creating a balance of savory and subtly sweet. Kabuli Pulao is traditionally for sharing with honored guests at special gatherings. This recipe comes from Afghan refugee Fatima who is now forming a new life in Pittsburgh.

How Did Kabuli Pulao Become the National Dish of Afghanistan?

Kabuli Pulao earned its place as Afghanistan’s national dish through a combination of geography, trade, and tradition. Afghanistan’s position along the historic Silk Road allowed rice, spices, dried fruits, and nuts to flow into the region easily from India, Persia, and Central Asia. Over time, Afghan cooks took these ingredients and made them into a dish that felt distinctly their own.

The dish became closely associated with Kabul, the nation’s capital, due to its appearance in royal courts at major celebrations. Because rice was once a luxury ingredient, Kabuli Pulao was traditionally reserved for honored guests, weddings, and holidays as a symbol of status, generosity, and hospitality.

Afghani Kabuli Pulao (Rice Pilaf)

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• Author: Fatima

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Description

The national dish of Afghanistan!

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Ingredients

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For the rice:

• 2 cups extra-long grain basmati rice
• 1 tsp cumin

For the sugar sauce: 

• 1 tbsp granulated sugar
• 1/3 cup cooking oil or sesame oil
• ¼ cup water

For the carrot and raisin mixture:

• 3 medium carrots, cut into matchsticks or shredded
• 1 to 2 tsp cooking oil
• ½ tsp granulated sugar
• 1 cup raisins
• 1 tsp crushed or freshly grated green cardamom pods

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Instructions

1. Rinse rice thoroughly until water runs clear. Soak it in warm water for 2 hours
2. Fill a large, heavy pot with water and bring to a boil. Add salt to taste. Cook rice according to package instructions.
3. Cover with a heavy lid and cook on low boil for 5 to 10 minutes. Then remove lid and low boil until rice is fully cooked (but not too soft) for 15 minutes.
4. When rice starts to soften, drain in a colander. Return to pot to keep warm.
5. Prepare the caramel sauce by adding 1 tablespoon granulated sugar and 1/3 cup of cooking oil to a pan to brown. When sugar begins to brown, add ¼ cup of water. Stir and set aside.
6. Cook matchstick carrots in in 1 teaspoon oil and ½ tsp sugar until they start to soften. Set aside.
7. Fry the raisins just to soften in the same pan, adding more oil if needed.
8. Wrap the carrots and raisins together in a foil packet.
9. Using a spatula or spoon, make about 15-20 holes in the cooked rice, from the top all the way to the bottom of the pan.
10. Pour the oil and sugar mixture over the rice.
11. Sprinkle 1 tsp cumin over the rice.
12. Place the foil packet of carrots and raisins on top of the rice. Cover with heavy lid. Cook on low heat for 15 minutes
13. Remove the lid. Unwrap the carrots and raisins and add 1 teaspoon crushed or freshly grated green cardamom pods to the carrots and raisins and reserve some of this mixture for garnishing. Then mix the rest through the rice with a large spoon.
14. Garnish with reserved carrot and raisin mixture and serve.

Recipe by Fatima
Photography by Katie Long

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