Venice is definitely a city for one's bucket list

Kabuli Pulao, also known as Qabili Palau, is the national dish of Afghanistan. It hails from the country's diverse culinary traditions, particularly from Kabul, the capital city, which serves as the heart of Afghan cuisine. This dish is a representation of the region's history, culture, and hospitality, often served during special occasions, celebrations, and family gatherings.

Recipe for Kabuli Pulao

Ingredients:

• 2 cups basmati rice

• 500g lamb or chicken (cut into pieces)

• 2 medium onions (finely sliced)

• 2 medium carrots (cut into thin strips)

• 1/2 cup raisins

• 1/3 cup slivered almonds (optional)

• 3-4 tablespoons vegetable oil or ghee

• 2 teaspoons cumin seeds

• 1/2 teaspoon ground cardamom

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves (optional)

• 1 teaspoon turmeric

• 3 cups water or chicken/lamb stock

• Salt and pepper (to taste)

Instructions:

1. Prepare the Meat:

   • Heat 2 tablespoons of oil or ghee in a deep pot.

   • Add the sliced onions and sauté until golden brown.

   • Add the meat pieces and brown them evenly.

   • Season with salt, pepper, turmeric, and a touch of cardamom.

   • Pour in the water or stock, cover, and simmer until the meat is tender (about 45 minutes). Set the meat aside, reserving the stock for later use.

2. Cook the Rice:

   • Wash and soak the basmati rice for about 30 minutes. Drain the water.

   • Boil the rice in salted water until it is 70% cooked (it should still have a bite to it). Drain and set aside.

3. Prepare the Topping:

   • In a separate pan, heat 1-2 tablespoons of oil or ghee.

   • Sauté the carrot strips until slightly softened, then add the raisins and cook briefly until plump. Remove and set aside.

4. Layer and Steam:

   • In the same pot used for cooking the meat, layer half of the partially cooked rice. Add the meat pieces on top and cover with the remaining rice.

   • Sprinkle the sautéed carrots, raisins, and slivered almonds over the top layer of rice.

   • Mix the reserved stock with cumin, cinnamon, and cloves, and pour evenly over the rice.

   • Cover the pot with a tight-fitting lid and steam the rice on low heat for 20-25 minutes until fully cooked and fragrant.

5. Serve:

   • Gently fluff the rice with a fork, ensuring the layers remain intact.

   • Transfer to a serving platter, arranging the meat on top and garnishing with the carrots, raisins, and almonds.

A Culinary Celebration

Kabuli Pulao is more than just a dish—it's a symbol of Afghan warmth, family, and festivity. The harmony of flavors and textures in this recipe reflects the richness of Afghan culinary heritage. Perfect for sharing, this dish is sure to impress and delight guests with its aromatic and comforting essence!