Qabeli Pulao
A layered rice dish, the centerpiece of a festive meal.
INSTRUCTIONS
1. PREPARE THE RICE: Wash the rice and soak it with a pinch of salt for 2 hours. Drain the rice and set aside.
2. PREPARE MEAT: Heat enough oil to coat the bottom of the pan and sauté the chopped onion until golden. Add garlic, ginger, salt, pepper, and turmeric. Stir and cook until fragrant.
3. COOK MEAT: Add the meat to the pan and sauté until it browns. Pour 1 cup of boiling water over the meat and cook until tender, juicy, and slightly thickened. This step will take between 30 minutes to 1 hour, depending on the pot used. The meat should be forktender.
4. PREPARE THE TOPPING: In another pan, heat oil and sauté the grated carrots until soft. Add the raisins and ground cinnamon. Stir lightly and remove from heat. Keep aside a small portion of carrots and raisins for garnish.
5. STEAM THE PULAO: Grease another pot and add half of the rice at the bottom. Then, add the meat. Layer the rest of the rice. Poke some holes in the rice with the handle of a spoon. Place the cooked carrot mixture on top of your rice. Cover with a lid and steam the rice until fully cooked on medium-low heat for around 25 minutes.
6. SERVE: Transfer the steamed rice with the cooked meat to a serving platter. Garnish with the reserved carrots, raisins, and almond slivers.
Tips for Best Results: The more carrots and raisins you use, the tastier the dish. You can add 1 tablespoon of sugar to the carrot and raisin mixture, if desired. The dish can also be made with chicken; cook the same way. Almond or pistachio slivers are perfect for garnishing.
Fun Facts: Qabeli Pulao, which means“ rice of the adept,” is the national dish of Afghanistan. Plov is a symbol of hospitality and prosperity in Tajik culture and remains one of the most beloved dishes during Nawruz and other festive occasions.
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