Kabuli Palaw: Afghan Saffron Rice with Lamb (Authentic)
Afghanistan's national dish — long-grain basmati cooked in saffron-stained lamb stock, topped with caramelized carrots, golden raisins, and slivered nuts.
Read article →Field notes & recipes
Field notes from a saffron house: Super Negin grading, blooming technique, Herat harvest stories, and the recipes that earn their threads. Start with how to use saffron or go straight to the bottles.
Afghanistan's national dish — long-grain basmati cooked in saffron-stained lamb stock, topped with caramelized carrots, golden raisins, and slivered nuts.
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Afghan firni — a silky saffron-cardamom rice flour milk pudding. Topped with pistachios and a drizzle of rosewater.
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Afghan bolani — crispy stuffed flatbreads — served with a saffron yogurt dip. Step-by-step.
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A simple Afghan saffron yogurt sauce — perfect with rice, kebabs, grilled vegetables. Ready in 10 minutes.
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Afghan-style chicken pilaf with saffron, raisins, and slivered almonds. A simpler one-pot version of Kabuli palaw.
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A warm, comforting cup of Afghan saffron milk. Just five minutes — saffron, milk, cardamom, honey.
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Slow-cooked Afghan lamb stew with saffron, onion, tomato, and warming spices. Serve over saffron rice or with naan.
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A simple Afghan-style saffron rice side dish — fluffy basmati, saffron bloom, butter. Ready in 30 minutes.
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Sheer yakh — Afghan saffron-rosewater ice cream with pistachios. Made the traditional way, with or without an ice cream maker.
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Afghan saffron chai — the evening tea ritual of Herat. Just threads, water, cardamom, and a sliver of rock sugar.
Read article →From reading to tasting
Everything in the journal comes back to the same bottles: single-lot Super Negin from Herat, lab-graded, hand-packed in Lynn.
Start here$45$15.00 / g
Most loved$35$17.50 / g
Ships free$50$16.66 / g
ISO 3632 Category I · Free U.S. shipping over $49 · 30-day money-back · Hand-packed in Lynn, MA
The Raihan Letter
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