Nut-Free Palaw (Afghan Rice Pilaf)

Delight your taste buds with this Nut-Free Palaw, a fragrant and flavorful Afghan rice pilaf perfect for any occasion. This recipe is a nut-free twist on the traditional Palaw, combining tender, spiced lamb chunks with perfectly cooked basmati rice, sweet caramelized raisins, and vibrant julienned carrots. Infused with warming spices like cumin, coriander, cardamom, and cinnamon, every bite is a harmonious blend of savory and sweet flavors. The dish is prepared using simple techniques, including simmering to tenderize the lamb and layering the flavors to create a stunning one-pot meal. Serve this comforting yet exotic dish as a star-worthy main course or a crowd-pleasing side. Perfectly balanced and aromatic, it’s a wonderful way to explore Afghan cuisine without the addition of nuts.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups basmati rice
• 1 pound boneless lamb chunks
• 1 large onion
• 2 medium carrot
• 0.5 cup raisins
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon ground cinnamon
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 4 cups water
• 1 tablespoon sugar
• 3 whole cloves

Directions

Step 1

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.

Step 2

2. Slice the onion thinly and julienne the carrots.

Step 3

3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the lamb chunks and cook until they are browned on all sides. Remove the lamb and set aside.

Step 4

4. In the same pot, add the sliced onions and cook until golden brown, about 8 minutes. Stir often to prevent burning.

Step 5

5. Add the julienned carrots and cook for another 3 minutes until slightly tender.

Step 6

6. Stir in the cumin, coriander, cardamom, cinnamon, salt, and black pepper. Cook for 1 minute to release the spices' aroma.

Step 7

7. Return the lamb to the pot, add 4 cups of water, and bring to a boil. Reduce the heat, cover, and let it simmer for 30 minutes or until the lamb is tender.

Step 8

8. In another small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the raisins and sugar, stirring until the raisins swell and slightly caramelize. Remove from heat and set aside.

Step 9

9. Remove the lamb and vegetables from the pot, leaving the broth. Measure the broth to equal 3 cups, adding water if necessary.

Step 10

10. Return the broth to the pot and bring it to a boil. Add the drained rice and whole cloves. Stir and cover the pot, reducing the heat to low.

Step 11

11. Cook the rice for about 20 minutes, or until all the liquid is absorbed and the rice is tender.

Step 12

12. Once the rice is cooked, gently fold in the lamb, vegetables, and caramelized raisins.

Step 13

13. Fluff the pilaf with a fork, remove the whole cloves, and serve hot.

Nutrition Facts

Serving size	(2296.2g)

Amount per serving	% Daily Value*
Calories	2458.1

Total Fat 136.9g	0%
Saturated Fat 43.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 362.9mg	0%
Sodium 5189.4mg	0%
Total Carbohydrate 216.0g	0%
Dietary Fiber 16.1g	0%
Total Sugars 78.9g
Protein 103.4g	0%

Vitamin D 0IU	0%
Calcium 370.2mg	0%
Iron 18.8mg	0%
Potassium 2676.0mg	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: 49.1%

Protein: 16.5%

Carbs: 34.4%