Kabuli palaw

Kabuli palaw is an Afghan rice dish served with meat and a topping of carrots, raisins and nuts. Durkhanai Ayubi describes its place at ceremonial meals in her family’s cookbook Parwana. Farida Ayubi’s recipe uses sella basmati rice and boneless lamb leg, with cumin and cardamom flavouring the rice.^[1]

Onion and lamb are browned before water is added to cook the meat and make a stock. The rice is parboiled separately, then combined with the stock and spices, with the meat enclosed beneath it for the final steaming. Fried carrot matchsticks and plumped raisins are mixed with slivered almonds, pistachios, sugar and cardamom, then spooned over the rice and lamb on a serving platter.^[1]