Quabili Pilau (Lamb and Yellow Rice with Carrots and Raisins)
Quabili Pilau (Lamb and Yellow Rice with Carrots and Raisins) is a traditional Afghan recipe for a classic dish of rice mixed with a lamb, onion, carrot and raisins stew cooked in water flavoured with saffron and char masala. The full recipe is presented here and I hope you enjoy this classic Afghan version of: Lamb and Yellow Rice with Carrots and Raisins (Quabili Pilau).
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Also known as Kabuli Palaw, this is the national dish of Afghanistan.
Ingredients:
300g long-grain rice (basmati rice is preferable)
120ml vegetable oil
2 onion, cut into medium dice, cut into 4cm cubes
675g lamb on the bone, cut into medium dice
300ml water
2 large carrots, scraped and julienned
1 tsp sugar
120g seedless raisins
4 tsp char masala
1/4 tsp saffron, crumbled
1.5l water
salt and freshly-ground black pepper, to taste
Method:
Heat a little oil in a pan, add the onion and fry fro about 10 minutes, or until browned quite dark. Now add the cubed lamb and fry until lightly browned. Stir in 500ml of water, along with 1 tsp salt and the char masala. Bring to a simmer, cover the pan and cook gently for about 60 minutes, or until the meat is tender.
Remove the meat from the pan, strain the juices and set aside. Heat 60ml of the oil in a pan, add the carrots and the sugar and cook for about 10 minutes, or until lightly browned. Remove the carrots with a slotted spoon then add the carrots and cook until they begin to swell up.
Place the meat juice in a pan and bring to a boil. Stir in the basmati rice and 1 1/2 tsp salt. Now pour over enough boiling water so that you have 5cm of liquid above the rice. Return to a simmer and continue cooking for about 20 minutes, or until the water has all been absorbed and the rice is tender.
Stir the meat, carrots and raisins into the rice. Transfer the mixture into a large, oven-proof casserole, cover with a tight-fitting lid then transfer to an oven pre-heated to 160°C and bake for 30 minutes.
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