The national dish of Afghanistan is Qabili Palau (also spelled Kabuli Palau or Palao or Palaw or Pilau or Pilaf). Why not make it on August 19 when Afghanistan celebrates their independence day. Here’s what our country chef Humaira says about the national dish of Afghanistan:
Afghan women marriage prospects rely on their ability to prepare Kabuli Palau. Kabuli Palau was created by upper class families of Kabul who could afford to include rich ingredients such as carrots, plump raisins and coveted nuts in their rice. The most important part of making Kabuli Palau is to keep the rice from breaking while it develops a deep rich brown color in the multi-step cooking process. Using unprocessed, long grain white rice is key in succeeding this dish.
The national dish of Afghanistan - Qabili palau
Ingredients
Rice
- 800 g basmati rice
- 3 l water
- 2 tsp salt
Chicken
- 5 complete chicken legs 5 thighs and 5 drumsticks
- 3 onions
- 120 ml oil ½ cup
- 225 ml chicken broth 1 cup
- 2 tbsp cumin
- 1½ tsp cardamom
- ½ tsp black pepper
Carrot mix
- 3 large carrots
- 180 ml water
- 200 g raisins
- 50 g almonds slivered
- 3 tbsp sugar
- 2 tbsp oil
Instructions
- Preheat oven to 260°C (500°F)
- Wash and drain the rice, set aside
- Chop the onions then sauté the onions over high heat in the oil, stirring quickly, until they become brown (5-10 min)
- Add the chicken to the pan and sprinkle with salt. Cook the chicken over medium-high heat for 6 min,turning from time to time so all sides turn golden brown. The onions will start to caramelise and turn into a thick sauce
- Add 60 ml of chicken broth, and continue stirring to prevent the chicken from burning. Once the liquid has been absorbed, add another 60 ml broth and bring to boil. Cover with a lid or aluminum foil and simmer for 10 min
- In the meantime, cut the carrots into long thick sticks, about 10 cm long and 3 cm thick. In a large frying pan bring 180 ml of water to boil, add the carrots and cook until tender and a deep orange hue, 5 to 7 min. Do not overcook
- Once the carrots are cooked, drain any leftover liquid off the pan. Add 2 tablespoons of oil, raisins, almonds and sugar to the carrots. Stir quickly over medium-high heat for about 3 min. The raisins will look plump; the carrots will take on a nice sweet flavor. Remove from heat and package the carrots into a sealed aluminum foil pouch about the size of a small paperback novel.
- Remove the chicken pieces from the broth and set aside. Stir the cumin, cardamom and black pepper into the broth. Continue to cook on low heat for 5 min to allow it to thicken
- In a large dutch oven pot, bring the water and salt to a boil. Add the rice to the water and boil until it is al dente. This will take just a few minutes depending on the rice you use. You will have to taste it to check. Do not overcook it
- Immediately strain the rice through a colander. Put the rice back into the cooking pot and add the sauce from the chicken. Stir well. Arrange the chicken pieces on top of the rice. Set the aluminum package of carrots on top of the rice. This will keep the carrots warm and deepen the flavors without mixing with the rice yet
- Bake the rice for 15 min in 260°C. Lower to 120°C (250°F) and cook for another 20 min
- Arrange the chicken pieces on a large platter, cover with the rice. Sprinkle the carrots, raisins, and almonds on the rice. Serve with a simple salad
About the Country Chef
Humaira Ghilzai was born in Afghanistan and now lives in California. She reconnects to her roots by writing about Afghan culture and cooking her homeland recipes that she publishes on her blog Afghan Culture Unveiled. She passionately shares the wonders of her beleaguered country through its rich culture, delicious food and tells stories about her experiences in Afghanistan.
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about national dishes and the ebook “National Dishes From Around The World”
Read more about other national dish recipes published on this blog
Good
How much do you charge to teach someone how to cook afghan food?
Hi, you’ll have to ask Humaira Ghilzai yourself. http://www.afghancultureunveiled.com/
Thanks for sharing! Wonderful recipe.
I made this yesterday for my book club, as we just finished reading “Twelve Strong” and I hosted.
Following the directions closely, and putting aside my anxiety about cooking something new, it turned out terrific.
The Basmati rice stood up to 500 degrees very well. The flavors were wonderful. Keep the lid on your dutch oven.
Will make it again. Who says you can’t teach an old dog new tricks?
This was SO GOOD. Thanks for the recipe!
It was a crisp Sunday morning, I have just woken up, made my way down to the kitchen, and the warming shimmer of light embraced the room. I made plans that day with a good friend of mine, and our deep connection that was built on a shared fascination of foreign cuisine longed to be satiated (food pun intended). Feeling frisky logged into Internet, found a random country generator, and hurled my mouse at the generate button. Out came Afghanistan. A country that was in the news not too long ago, where pain and suffering is still ongoing. As a tribute to all Afghanis out there my dear friend and I prepared this succulent meal and held the country deeply in our prayers. Thank you very much, Humaira, for providing us with this fantastic recipe. It will not be forgotten.
Thanks for sharing your recipe. I have been working with a family from Afghanistan since January. The mother gave birth to a little boy today and this recipe will be perfect to take over for the family tomorrow for dinner!
My husband and I loved this dish!! Thanks so much for sharing.