Palaw (Afghan Rice Pilaf)

Transport your taste buds to the heart of Afghanistan with this vibrant and aromatic Palaw (Afghan Rice Pilaf). This classic dish features fluffy basmati rice layered over tender, spiced lamb or beef, perfectly complemented by the sweetness of raisins, the crunch of slivered almonds, and the warmth of cumin, coriander, and cardamom. The julienned carrots and a hint of cinnamon complete the dish, offering a balance of savory and sweet flavors. Baked to perfection, the rice absorbs the rich, fragrant stock, creating a one-pot feast that is as comforting as it is delicious. Garnished with fresh parsley, this Afghan delicacy is ideal for family dinners or special occasions. Serve it hot and let the enticing aromas transform your dining experience! Keywords: Afghan rice pilaf, Palaw recipe, fluffy basmati rice, spiced lamb, one-pot rice dish, Afghan cuisine.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups basmati rice
• 4 tablespoons olive oil
• 1 pound boneless lamb or beef, cut into small cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 large carrots, julienned
• 0.5 cup raisins
• 0.5 cup slivered almonds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon ground cinnamon
• 4 cups water or beef stock
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped for garnish

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in a bowl of water for 15-20 minutes, then drain.

Step 2

In a large pot over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the lamb or beef cubes and brown on all sides, about 5 minutes. Remove the meat with a slotted spoon and set aside.

Step 3

In the same pot, add 2 more tablespoons of olive oil and the diced onion. Sauté until the onion becomes translucent, about 3-4 minutes.

Step 4

Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Stir in the julienned carrots, and cook for 3 minutes until slightly softened.

Step 6

Return the browned meat to the pot. Add the cumin, coriander, cardamom, and cinnamon, stirring to coat the meat and vegetables with the spices.

Step 7

Pour in the water or beef stock and add the salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.

Step 8

Preheat the oven to 350°F (175°C).

Step 9

Layer the soaked and drained rice over the meat mixture in the pot without stirring. Smooth out the surface with a spatula.

Step 10

Scatter the raisins and slivered almonds on top of the rice.

Step 11

Cover the pot with a tight-fitting lid or foil and bake in the preheated oven for 25-30 minutes, or until the rice is fully cooked and has absorbed all the liquid.

Step 12

Remove from the oven and let the palaw rest for 10 minutes before fluffing the rice gently with a fork.

Step 13

Garnish with fresh chopped parsley before serving. Serve hot and enjoy your homemade Afghan Palaw.

Nutrition Facts

Serving size	(2299.8g)

Amount per serving	% Daily Value*
Calories	2881.9

Total Fat 183.2g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 362.9mg	0%
Sodium 3966.1mg	0%
Total Carbohydrate 210.1g	0%
Dietary Fiber 20.4g	0%
Total Sugars 66.0g
Protein 126.0g	0%

Vitamin D 0IU	0%
Calcium 445.4mg	0%
Iron 25.3mg	0%
Potassium 3158.3mg	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: 55.1%

Protein: 16.8%

Carbs: 28.1%