If you're looking for a dish that embodies the hospitality and generosity of the Silk Road, look no further than Kabuli Pulao . Far more than just rice and meat, this Afghan national dish is a true work of art when prepared traditionally. It's a multi-layered rice dish: the meat is buried beneath the rice to keep it warm, then topped with a crunchy mixture of caramelized carrots, sweet raisins, and slivered almonds. This naturally gluten-free , sweet and savory, hearty, and comforting rice dish is perfect for a large family gathering.
Ingredients
Preparation
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Preparing the rice: Rinse the rice several times until the water runs clear, then let it soak in warm water for at least 2 hours.
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Cooking the meat: In a large pot, sauté the onions until golden brown. Add the meat and brown it. Cover with water, add half the ground spices and the whole cumin seed, and simmer over low heat for about 1 hour (the meat should be very tender). Reserve the cooking broth.
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The caramelized topping: In a pan with a little oil, sauté the carrots with the 2 tablespoons of sugar until tender. Add the raisins and almonds at the end to plump and lightly brown them. Set aside.
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Pilaf rice: Cook the pre-soaked rice in plenty of boiling salted water for 5-7 minutes (it should be al dente). Drain it.
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To assemble: In the empty pot, place the meat, cover with the rice, then pour in a ladleful of the spiced meat broth. Sprinkle with the remaining spices. Make a few wells in the rice to allow steam to escape and place the carrot/raisin mixture on one side (without mixing).
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Final cooking: Cover with a clean cloth under the lid and cook over very low heat for 20 minutes. When ready to serve, arrange the rice and meat in a large dish and garnish with the carrot and raisin mixture on top.
