🍚 Kabuli Pulao: The Afghan Dish That Carries a Family’s Legacy

Some dishes nourish the body. Others feed the soul. Kabuli Palow — a fragrant rice and meat dish from Afghanistan — does both.

In this recipe, we follow Naim Azam, an Afghan grandfather living in Montreal, as he shares the recipe passed down from his sister over 50 years ago. Through war, hardship, and migration, this dish became a symbol of home, survival, and love.

As Naim says: “The rice makes me happy. The spice — it gives me energy.”

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📋 Ingredients

Spice Mix (Make in Advance):

• 5 tsp cumin

• 1 tsp cinnamon

• 1 tsp cloves

• 2½ tsp green cardamom

• ½ tsp black cardamom
  ➡️ Grind fresh if possible. Use only ½ tsp in the recipe.

Main Dish:

• 7 cups basmati Sela rice (rinsed & soaked for 3–4 hours)

• 7 lbs beef blade roast (trimmed & cubed)

• 5 large onions (sliced)

• 2 cups canola oil

• 5 tbsp salt

• 1 tbsp tomato paste

• ½ tsp homemade spice mix

Topping:

• Julienne carrots

• Raisins (optional)

• Extra oil for frying

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🍳 Instructions

Step 1: Spice Mix

Toast and grind and mix the whole spices, if using. If not, mix pre-ground spices. Use just ½ tsp — it’s that powerful.

Step 2: Rice

Wash the rice three times until water runs clear. Soak it for 3–4 hours. Set aside.

Step 3: Caramelize the Onions

In a deep pot, heat oil and fry sliced onions until dark brown. This is essential for flavor.

Step 4: Cook the Meat

Add the beef to the onions and brown well. Stir in salt, tomato paste, and the ½ tsp spice mix. Cook until meat is fully tender and coated in flavor.

Step 5: Fry the Carrots

Julienne carrots and lightly fry them in oil until soft and caramelized. Raisins can be added here if desired.

Step 6: Boil the Rice

Boil soaked rice in salted water until it’s just tender (test by squeezing a grain). Drain completely.

Step 7: Assemble

In a large oven-safe pot:

• Add meat mixture at the bottom.

• Top with rice.

• Scatter carrots and raisins on top.

• Use a butter knife to make holes for steam to circulate.

Step 8: Bake

Bake covered at 400°F for 40 minutes. Lower to 350°F for another 15–20 minutes.

Step 9: Serve & Share

Fluff the rice. Serve on a large shared platter, as is tradition. Let the love and flavor speak for themselves.

💡 Tips from Naim:

• Quality of meat matters – blade roast is ideal.

• Don’t skip browning the onions well – it’s key to flavor.

• Use a large pot — the rice expands a lot during cooking!

• The love and care in each step is what makes it unforgettable.