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Afghan Qabuli Palaw (Lamb Rice with Carrots and Raisins)

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Afghan qabuli palaw with lamb, carrots, raisins, and almonds on a serving platter.
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Qabuli palaw is Afghanistan’s celebrated rice dish, layering fragrant basmati with tender lamb, sweet carrots, raisins, and toasted almonds.

Cook the lamb until tender, steam the rice separately, then finish the platter with the lightly caramelized carrot and fruit topping.

Rinse the rice until the water runs mostly clear and do not stir it while it steams; that keeps the grains long and separate.

Serving Suggestions

Serve the palaw warm on a wide platter with the lamb tucked through the rice and the carrot, raisin, and almond topping scattered over it.

A serving of Afghan qabuli palaw with lamb, rice, carrots, raisins, and almonds.

Recipe Notes

The lamb and rice can be prepared a few hours ahead and rewarmed gently, but add the topping just before serving for the best texture.

Afghan qabuli palaw with lamb, carrots, raisins, and almonds on a serving platter.

Afghan Qabuli Palaw

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Fragrant Afghan basmati rice layered with tender lamb, carrots, raisins, and toasted almonds.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Afghan
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and rice
  • 1.5 lb lamb shoulder cut into 1 1/2-inch pieces
  • 2 cups basmati rice rinsed
  • 1 large yellow onion thinly sliced
  • 3 tbsp neutral oil divided
  • 3 cups water plus more for soaking rice
  • 1.5 tsp fine salt divided
  • 1 tsp ground cumin
  • 0.5 tsp ground cardamom
  • 0.5 tsp ground cinnamon
  • 0.25 tsp saffron threads crushed
Carrot and fruit topping
  • 2 medium carrots cut into thin matchsticks
  • 0.5 cup raisins
  • 0.5 cup blanched almonds slivered
  • 1 tbsp brown sugar

Equipment

  • Large pot
  • Dutch oven
  • Fine-mesh strainer
  • Large skillet
  • Wide serving platter

Method
 

Cook the lamb:
  1. Warm 1 tablespoon of oil in a Dutch oven over medium-high heat. Brown the lamb in batches, then transfer it to a plate.
  2. Add the onion and cook for 6 minutes until golden. Return the lamb, add the cumin, cardamom, cinnamon, 1 teaspoon of salt, and the water, then bring to a simmer.
  3. Cover and cook for 45 to 55 minutes, until the lamb is tender. Strain and reserve 2 cups of the cooking liquid.
Steam the rice:
  1. Soak the rinsed rice in cool water for 20 minutes, then drain. Boil a large pot of salted water, add the rice, and cook for 5 minutes until the outside is tender but the center is still firm. Drain well.
  2. Return the rice to the pot. Mix the saffron with 2 tablespoons of the reserved lamb liquid and drizzle it over the rice. Cover with a clean towel and lid, then steam over low heat for 25 minutes.
Make the topping and serve:
  1. Warm the remaining oil in a skillet. Cook the carrots for 5 minutes, then add the raisins, almonds, and brown sugar and cook for 2 minutes more.
  2. Fluff the rice and mound it on a platter. Arrange the lamb through the rice and spoon the carrot, raisin, and almond topping over the top. Serve warm.

Nutrition

Calories: 720kcalCarbohydrates: 78gProtein: 34gFat: 30gSaturated Fat: 8gCholesterol: 85mgSodium: 720mgFiber: 4gSugar: 14g

Notes

  • Parboiling and steaming the rice keeps the grains separate.
  • Reserve extra lamb broth for reheating or serving alongside.

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