Qabili Pilau

Qabili Pilau Recipe - Authentic Afghan and Tajikistani Dish

Region / culture: Afghanistan, Tajikistan | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Qabili Pilau is a traditional Afghan dish that is rich in flavor and history. This dish is a staple in Afghan cuisine and is often served at special occasions and gatherings. The combination of tender meat, fragrant rice, and sweet raisins and carrots makes Qabili Pilau a truly special and delicious dish.

History

Qabili Pilau has a long history in Afghan cuisine and is considered a national dish of Afghanistan. The dish is believed to have originated in the city of Kabul and has been passed down through generations. Qabili Pilau is often served at weddings, holidays, and other special occasions, making it a dish that is deeply rooted in Afghan culture.

Ingredients

1 lb (454 g) long-grain rice, preferably basmati
4 fl oz (118 ml) vegetable oil
1.5 lb (680 g) lamb on the bone or 1 chicken, cut in pieces
0.5 pt (237 ml) water
2 large carrots
4 oz (113 g) black seedless raisins
2 tsp char marsala or cumin
0.25 tsp saffron (optional)
2.5 pt (1.18 liters) water
salt and pepper

How to prepare

In a pan, brown 1 medium diced onion in oil.
Fry until the onion is fairly dark.
Add 1 lb (454 g) lamb or beef cut into 1"-2" cubes and lightly brown.
Pour in 2 cups of water, 1 tsp of salt, and 1 to 1.5 tsp each of cinnamon, ground cumin, and ground cardamom. Cover and simmer for about an hour, or until the meat is tender.
Remove the meat from the juice and set the juice aside.
Cut 3 carrots into matchstick-sized pieces.
In the same pan, sauté the carrots and 1 tsp of sugar in about 0.25 cup of oil.
Cook until the carrots are lightly browned.
Remove the carrots from the oil and add 1 cup of raisins (preferably golden sultanas) to the oil. Cook until the raisins swell up.
Boil the meat juice and add 2 cups of basmati rice (very long-grained), 1.5 tsp of salt, and enough boiling water to come 2 inches over the rice.
Cook until the water is absorbed and the rice is tender, but not mushy.
Mix the meat, carrots, raisins, and rice together.
Place the mixture in a large oven-proof casserole, cover, and bake at 300°F (149°C) for about a half hour—or up to an hour.
To serve, place the dish on a platter, making sure the carrots and raisins are visible on top.

Variations

Substitute lamb or beef for the chicken for a different flavor profile.
Add nuts such as almonds or pistachios for extra crunch and flavor.
Use different spices such as turmeric, coriander, or ginger for a unique twist on the dish.

Cooking Tips & Tricks

Make sure to brown the onions and meat well to develop rich flavors in the dish.

- Soak the raisins in warm water before adding them to the dish to plump them up and enhance their sweetness.

- Use high-quality basmati rice for the best texture and flavor in the pilau.

- Adjust the seasoning to your taste preferences, adding more or less salt, pepper, and spices as needed.

Serving Suggestions

Qabili Pilau can be served with a side of yogurt or a fresh salad for a complete meal.

Cooking Techniques

Qabili Pilau is traditionally cooked by layering the ingredients in a pot and allowing them to steam together, creating a flavorful and aromatic dish.

Ingredient Substitutions

Use brown rice or jasmine rice instead of basmati rice.

- Substitute dried apricots or prunes for the raisins.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

Qabili Pilau can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Qabili Pilau on a large platter, garnished with fresh herbs such as cilantro or mint, and topped with additional raisins and carrots for a beautiful presentation.

Pairing Recommendations

Qabili Pilau pairs well with a side of cucumber salad, pickled vegetables, or a refreshing mint chutney.

Storage and Reheating Instructions

Store any leftover Qabili Pilau in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Qabili Pilau contains approximately 500 calories.

Carbohydrates

Each serving of Qabili Pilau contains approximately 60 grams of carbohydrates.

Fats

Each serving of Qabili Pilau contains approximately 20 grams of fats.

Proteins

Each serving of Qabili Pilau contains approximately 25 grams of proteins.

Vitamins and minerals

Qabili Pilau is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Qabili Pilau contains nuts (raisins) and may contain gluten (depending on the type of rice used).

Summary

Qabili Pilau is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Qabili Pilau is a flavorful and aromatic dish that is perfect for special occasions and gatherings. With a rich history and a delicious combination of ingredients, Qabili Pilau is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was many years ago, when I was just a young girl living in Afghanistan. My grandmother, may she rest in peace, was a wonderful cook who had a knack for creating the most delicious dishes. She had a treasure trove of recipes passed down through generations, and she was always eager to share her culinary knowledge with me.

One day, as I was helping her prepare for a family gathering, she handed me a faded piece of paper with a recipe for Qabili Pilau written in her elegant handwriting. She told me that this recipe had been passed down to her from her own mother, and she hoped that I would carry on the tradition of making this special dish for our family.

I was intrigued by the ingredients and the detailed instructions that my grandmother had written out for me. Qabili Pilau was a dish fit for royalty, with fragrant basmati rice, tender chunks of lamb, sweet caramelized carrots, and a medley of spices that filled the air with a heavenly aroma. It was a labor of love to prepare, but the end result was always worth the effort.

My grandmother taught me how to marinate the lamb in a blend of yogurt, garlic, ginger, and spices, and then to slowly cook it until it was tender and juicy. She showed me how to caramelize the carrots with a touch of sugar and cinnamon, adding a sweet contrast to the savory rice. And she imparted her wisdom on how to layer the ingredients in a pot, creating a beautiful mosaic of flavors and textures.

As I followed her instructions and watched the dish come together, I felt a deep sense of connection to my heritage and my family. The scent of the spices reminded me of the bustling bazaars of Kabul, where vendors sold colorful sacks of rice and fragrant bundles of dried herbs. The sizzle of the lamb in the pan echoed the sounds of my grandmother's bustling kitchen, where she reigned as queen of the stove.

When the Qabili Pilau was finally ready, my family gathered around the table, eager to taste the fruits of my labor. As they took their first bites, I held my breath, waiting for their verdict. And then, to my delight, they all broke into smiles and murmurs of approval. The flavors were just as they remembered, evoking memories of special occasions and joyous celebrations.

From that day on, Qabili Pilau became a staple in our family gatherings, a dish that brought us together and reminded us of our shared history. Whenever I make it now, I can feel my grandmother's presence in the kitchen, guiding my hand and blessing the meal with her love.

I am grateful for the gift of this recipe, and for the memories that it holds. It is a reminder of the bonds that tie us to our past, and the traditions that we pass down to future generations. And as I continue to cook and share this dish with my own family, I know that my grandmother's spirit lives on in every fragrant bite of Qabili Pilau.