From Türkiye to northern India, there are many recipes for rice cooked with the pilaf technique, dishes that vary from country to country in terms of name and ingredients. Kabuli palaw is the Afghan version, very pleasant due to the carrots and raisins that make it sweet.

Wash the rice and soak it in cold water. Peel and chop the onions, brown them in plenty of vegetable oil. Drain them and sauté the lamb in the same oil until it browns. Add the onions, cumin, garam masala, 240ml of water and leave for 15 minutes. Separately, fry the carrots in boiling oil for five minutes, adding the sugar after a few moments. Mix well and drain them from the oil. Then fry the raisins in the same oil for a minute and drain them. Then boil the basmati rice for 5 minutes in boiling salted water, drain it, transfer it to a pan and mix it with the lamb cooking broth. Add the pieces of meat to the top and sprinkle with the pulao masala, cover with a lid lined with a tea towel and leave to cook for five minutes. Serve the rice mixed with the meat, carrots and raisins in a serving dish, decorate with pistachios and almonds cut into sticks.

Ingredients

- 370 g of basmati rice
- 100 g of carrots
- 150 gr sultana raisins
- 500g of lamb shoulder
- 2 onions
- 20 grams of pistachios
- 20 g of almonds
- 1 tablespoon pulao masala
- 1 teaspoon cumin

½ tablespoon of garam masala

- 1.5 tablespoons of sugar

#RECIPES

Credits: Vittorio Castellani aka Chef Kumale:

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