Dairy-Free Palaw (Afghan Rice Pilaf)

Experience the rich and aromatic flavors of Dairy-Free Palaw, a vibrant take on traditional Afghan rice pilaf. This wholesome recipe features fluffy basmati rice infused with earthy spices like cumin, coriander, and cardamom, perfectly balanced with the natural sweetness of sultanas and crunch from slivered almonds. Sauteed onions, garlic, and julienned carrots add depth and texture, while a garnish of fresh cilantro delivers a burst of freshness. Completely dairy-free and made with olive oil, this dish is ideal for those seeking a lighter, plant-based option without compromising on flavor. Ready in under an hour and easy to prepare, this one-pot wonder is perfect as a side dish or a hearty vegan main course. Serve it with your favorite plant-based protein or enjoy it solo for a comforting meal steeped in Afghan culinary tradition.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 3 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 large Garlic cloves, minced
• 1 large Carrot, julienned
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Ground cardamom
• 1 leaf Bay leaf
• 0.5 cup Sultanas or golden raisins
• 0.5 cup Almonds, slivered
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Rinse the basmati rice thoroughly under cold water until the water runs clear. Set it aside to soak in cold water for about 30 minutes, then drain.

Step 2

Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion and saute until golden brown, about 6-8 minutes.

Step 3

Stir in the minced garlic and julienned carrot, cooking for an additional 2 minutes until the garlic is fragrant.

Step 4

Add the cumin seeds, ground coriander, ground turmeric, salt, black pepper, and ground cardamom to the pan, stirring well to coat the vegetables with the spices.

Step 5

Introduce the drained rice to the saucepan, mixing well to combine it with the spiced vegetable mixture.

Step 6

Add the water and bay leaf to the pan. Stir the mixture, and bring it to a boil over high heat.

Step 7

Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice cook for 20-25 minutes without lifting the lid, or until the rice is tender and the water is fully absorbed.

Step 8

During the last 5 minutes of cooking, sprinkle the sultanas over the top of the rice and replace the lid to finish steaming.

Step 9

Once cooked, remove the saucepan from the heat and allow it to sit, covered, for 5 minutes to let the rice settle.

Step 10

Fluff the rice gently with a fork, sprinkle with slivered almonds and chopped fresh cilantro just before serving.

Step 11

Serve hot as a standalone dish or alongside your favorite vegan proteins.

Nutrition Facts

Serving size	(1798.8g)

Amount per serving	% Daily Value*
Calories	1574.3

Total Fat 73.3g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 4828.9mg	0%
Total Carbohydrate 209.3g	0%
Dietary Fiber 19.5g	0%
Total Sugars 60.6g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 432.4mg	0%
Iron 14.9mg	0%
Potassium 1830.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 8.1%

Carbs: 51.4%