Kabuli palao is a beloved Afghan dish often served at celebrations, like Ramadan.
Tender spiced lamb is served with rice speckled with almonds, pistachios, carrots, and sultanas.
Each component is prepared and cooked separately, and then beautifully layered right before serving.
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Its a labor of love worthy ofthe most important time of the year.
What is Advieh?
Advieh, a Persian spice blend, is used to season the lamb.
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There are so many blends, depending on what theyre being used for.
It is okay to use any advieh you’re free to findhere is one.
What is Felfel?
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This question gave Khadija some pause.
Well, its ground red chili peppers.
There is only one kind we use in Afghanistan.
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They are bright red from the heat and sun.
Felfel tastes slightly floral, with neither smokiness nor other pronounced flavors.
Its spicy, but not enough to knock the wind out of you.
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Cayenne pepper is a great substituteuse half the amount.
No choice but to go retro?
Stir to incorporate the seasonings in water.
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In a large pot add 3 quarts of water, the basmati rice, and 1/2 cup salt.
Promise the rice wont be too salty.
This is your only chance to get the rice seasoned from within.
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Dont worry about oversalting it.
If using table salt, use 1/4 cup.
Set the pot over high heat.
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Dont stray too far from the stovetop since it may bubble up and overflow.
If that happens, take the lid off until the bubbles subside then place it back on slightly ajar.
Place a colander in the sink and drain the rice into it.
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Do not rinse it.
Let it fully drain and cool slightly.
Dry and set the same pot over medium heat.
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No need to rinse it out.
Add 2 tablespoons oil and when it is hot and rippling but not smoking add the cumin seeds.
Immediately reduce the heat to the lowest setting and add the cooked rice.
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Stir to distribute the cumin seeds throughout.
Spread the rice to evenly cover the bottom of the pot.
Cover and cook for 10 to 15 minutes.
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The bottom layer may get crispy and lightly brownedthats okay!
The rice kernels on top should slightly curl, looking like a crescent moon.
Turn the stove off but keep the lid on.
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In a small saucepan, add the almonds, pistachios, and just enough water to barely cover them.
Set the saucepan over high heat and bring it to a boil for 2 minutes.
Set a colander in the sink and drain the nuts well.
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Transfer them into a small bowl and set it aside.
In a small frying pan, add the sultanas and 1/2 cup oil.
Set it over medium heat.
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Fry the sultanas, stirring frequently, until they puff up into tiny plumb balls.
This will take 3 to 5 minutes, depending on how fresh the sultanas are.
Set a fine mesh strainer or heat-proof colander over a bowl and drain the sultanas.
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Transfer them into a small bowl and set it aside.
The oil can be discarded.
In the same frying pan, heat the remaining 1 tablespoon oil over medium heat.
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Add the carrots and cook, stirring occasionally, until tender and cooked through, 8 to 10 minutes.
The carrots should not brown.
If they start darkening, stir in 1 tablespoon of water to cool the pan and stop the browning.
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On the same serving platter, spoon about half of the cooked rice.
Top it with half of the boiled almonds and pistachios followed by half of the fried sultanas and carrots.
Repeat again with a layer of the remaining rice, nuts, sultanas, and carrots.
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Use an oven mitt or a thick kitchen towel to avoid burning yourself!
When all the pressure is released, pop swing open the lid.
The lamb will be tender, and the meat will pull away from the bone easily.
Do not discard the lamb cooking liquid.
It is so flavorful and perfect for serving alongside for sipping or drizzling over the lamb and rice.
Refrigerate any leftover lamb or rice in separate containers for up to 5 days.
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