Low Sodium Palaw (Afghan Rice Pilaf)

Elevate your table with Low Sodium Palaw, a fragrant Afghan rice pilaf bursting with vibrant flavors and textures. This heart-healthy twist on a traditional dish features fluffy Basmati rice infused with aromatic spices like cardamom, cinnamon, and cumin, balanced by the natural sweetness of raisins and dried apricots. Tender julienned carrots and toasted slivered almonds add a satisfying crunch, while fresh cilantro provides a refreshing finish. Cooked in unsalted vegetable broth for reduced sodium content, this wholesome pilaf is perfect as a flavorful side dish or a light vegetarian main. Quick to prepare and irresistibly aromatic, it’s a must-try recipe for anyone seeking a nutritious yet indulgent meal.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 3 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 Garlic cloves, minced
• 1 teaspoon Cumin seeds
• 4 Cardamom pods
• 1 Cinnamon stick
• 2 large Carrots, julienned
• 4 cups Unsalted vegetable broth
• 0.5 cup Raisins
• 0.5 cup Slivered almonds, toasted
• 0.5 teaspoon Black pepper
• 0.25 cup Dried apricots, chopped
• 0.25 cup Fresh cilantro, chopped (for garnish)

Directions

Step 1

Rinse the Basmati rice under cold water until the water runs clear to remove excess starch. Set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

Step 3

Add the minced garlic and continue to sauté for another minute until fragrant.

Step 4

Stir in the cumin seeds, cardamom pods, and the cinnamon stick, and cook for 1-2 minutes to allow the spices to release their aroma.

Step 5

Add the julienned carrots to the pot and sauté for 3-4 minutes until they begin to soften.

Step 6

Pour in the rinsed Basmati rice, stirring to coat the rice with the oil and spices.

Step 7

Add the unsalted vegetable broth and bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Step 9

In a small pan, combine the raisins and chopped dried apricots and cook over low heat for 2-3 minutes until slightly plump.

Step 10

Once the rice is done, fluff it with a fork. Remove the cardamom pods and the cinnamon stick.

Step 11

Fold in the plumped raisins and dried apricots, toasted slivered almonds, and black pepper.

Step 12

Garnish with chopped fresh cilantro before serving. Serve hot as a side dish or a light main.

Nutrition Facts

Serving size	(2017.6g)

Amount per serving	% Daily Value*
Calories	1799.0

Total Fat 75.7g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 238.0mg	0%
Total Carbohydrate 259.0g	0%
Dietary Fiber 28.4g	0%
Total Sugars 97.6g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 544.8mg	0%
Iron 16.9mg	0%
Potassium 3038.1mg	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: 36.5%

Protein: 7.9%

Carbs: 55.6%