Recipe

Asia → 🇦🇫 Afghanistan → Kabul
Kabuli Pulao
Afghan · advanced · serves 6
prep 30 min · cook 90 min
~879 cal · 47g protein · 112g carbs · 27g fat (estimated, per serving)
🍽️
Mounded rice over lamb topped with carrots and raisins
🇦🇫 Kabul
Kabuli pulao is the crown of the Afghan table, served at every wedding and celebration. Fragrant long-grain rice is steamed over tender lamb in the meat's own stock, then topped with a glittering tangle of caramelized carrots and plump raisins — a balance of savory and sweet that defines Afghan hospitality.
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Ingredients
Serves 6 —
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2 lb lamb, bone-in
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3 cups basmati rice, soaked
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3 carrots, julienned
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3/4 cup raisins
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2 onion
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1 tsp cumin
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4 pods cardamom
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1 tbsp garam masala
Instructions
1
Brown the onion, add the lamb (or chickpeas and mushrooms), and simmer in water to make a rich stock; reserve the stock.
2
Caramelize the carrots and raisins in a little oil with sugar until glossy.
3
Parboil the soaked rice in the seasoned stock, then drain.
4
Layer rice over the meat, add spices and some stock, cover, and steam (dum) 25 minutes.
5
Mound the rice over the lamb and crown with the candied carrots and raisins.
Kabul tradition.
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🌏 While it simmers — know your destination
📍
Kabul. Where eggplant earns yogurt, mint, and respect.
🗺️
Afghanistan. Crossroads cooking of rice, yogurt, and mountain hospitality.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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