Kabuli Palaw: Afghan Saffron Rice with Lamb (Authentic)

Kabuli palaw is Afghanistan's national dish. Long-grain basmati cooked in a saffron-stained lamb stock, topped with caramelized carrot ribbons, slivered almonds or pistachios, and golden raisins. The flavor is sweet, savory, deeply aromatic — built around the saffron bloom that streaks the rice gold.

Ingredients

• 30 threads Raihan Saffron, bloomed in 3 tbsp warm water for 15 minutes
• 2 lb lamb shank (or boneless lamb shoulder, cubed)
• 3 cups long-grain basmati rice, rinsed and soaked 30 min
• 4 large carrots, julienned
• 1 cup golden raisins
• 1/2 cup slivered almonds
• 1/2 cup blanched pistachios
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1 cinnamon stick
• 1/2 cup neutral oil (or melted ghee)
• 1/4 cup sugar (for caramelizing carrots)
• Salt to taste
• 6 cups water or unsalted stock

Instructions

1. Brown the lamb. Heat 3 tbsp oil in a heavy pot over medium-high. Brown lamb shanks on all sides. Remove and set aside.
2. Build the broth. Sauté onions in the same pot until deep golden, 15 minutes. Add garlic, cumin, cardamom, cloves, cinnamon stick. Return lamb. Add 6 cups water/stock and 1 tsp salt. Cover, simmer 1.5–2 hours until lamb is tender. Reserve 4 cups of the stock and the lamb separately.
3. Caramelize the carrots. In a skillet, melt 2 tbsp oil + 1/4 cup sugar over medium. Add carrots. Stir until lightly caramelized, 6–8 minutes. Add raisins and almonds in the last minute. Set aside.
4. Parboil the rice. Bring a large pot of well-salted water to a boil. Add rice. Boil 5 minutes until still firm. Drain.
5. Steam. In the original pot, drizzle 2 tbsp oil. Layer half the rice, then half the lamb, then half the carrot-raisin mixture. Repeat. Drizzle 1 cup reserved stock + half the saffron bloom (liquid + threads) on top. Cover with a clean cloth-wrapped lid. Steam on lowest heat for 45 minutes.
6. Serve. Mound on a platter. Drizzle the remaining saffron bloom over the top. Scatter pistachios. Serve with yogurt or a simple cucumber salad.

FAQ

Can I use chicken instead?

Yes — bone-in thighs work well. Reduce simmer time to 45 minutes.

Why parboil the rice?

It ensures fluffy, separate grains in the final steam.

Why two saffron drizzles?

The first goes into the steam; the second on top preserves visible threads.