Kabuli pulaw

Kabuli Pulaw is a traditional Afghan dish, considered by many to be the national dish of Afghanistan. It is a variety of pilaf, cooked with meat, usually lamb, and a variety of spices, topped with fried sliced carrots and raisins.

History

The origins of Kabuli Pulaw can be traced back to the Kabul region of Afghanistan, hence its name. It is believed to have been influenced by the Mughal and Persian culinary traditions, which were prevalent in the region during the 16th century.

Preparation

The preparation of Kabuli Pulaw involves several steps. First, the rice is soaked in water for a few hours. Meanwhile, the meat, usually lamb or chicken, is cooked in a separate pot with onions, garlic, and a variety of spices such as cumin, coriander, and cardamom. Once the meat is cooked, the rice is added to the pot and cooked until it absorbs the flavors of the meat and spices.

The distinctive feature of Kabuli Pulaw is the garnish of fried sliced carrots and raisins, which are prepared separately and added to the top of the dish just before serving. Some variations of the dish also include slivered almonds and pistachios.

Cultural Significance

Kabuli Pulaw is often served at special occasions and celebrations, such as weddings and holidays. It is considered a symbol of Afghan hospitality and is often the centerpiece of the meal.

See Also

• Afghan cuisine
• Pilaf
• Mughal cuisine
• Persian cuisine