Recipes from Afghanistan: Kabuli Pulao (Pilaf with Raisins and Carrots)

Recipes from Afghanistan

Kabuli Pulao (Pilaf with Raisins and Carrots)

Country: Afghanistan
Course: Side Dish


  • 1 cup basmati rice
  • 1 lb lamb (I made a meatless version)
  • 2 cups mutton broth (You can't find mutton broth?? Substitute beef broth.)
  • 1/2 onion, chopped
  • 1/3 cup golden raisin
  • 1 small carrot, grated
  • 2 teaspoons cumin
  • 1 1/2 teaspoons cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground pepper
  • 1 teaspoon butter
  • salt


  1. Saute the carrots and raisins in butter. Set them aside.
  2. Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
  3. Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
  4. Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.