Soy-Free Palaw (Afghan Rice Pilaf)

Savor the rich, aromatic flavors of Soy-Free Palaw, a traditional Afghan rice pilaf brimming with wholesome ingredients and fragrant spices. Tender cubes of boneless lamb are perfectly browned and paired with fluffy basmati rice, sweet raisins, vibrant julienned carrots, and a warm medley of cinnamon, cumin, coriander, and cardamom. Toasted slivered almonds and fresh cilantro provide the perfect finishing touch, adding crunch and a burst of herbaceous freshness to every bite. This hearty, one-pot dish is naturally soy-free, making it an ideal choice for those with dietary restrictions. Perfect for family dinners or festive gatherings, this dish is a flavorful journey into Afghan culinary traditions, ready to impress in just over an hour.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1 pound Boneless lamb
• 4 cups Water
• 1 large Onion
• 4 Garlic cloves
• 2 medium Carrots
• 1 cup Raisins
• 1 Cinnamon stick
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cardamom
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Vegetable oil
• 0.25 cup Slivered almonds
• 0.25 cup Fresh cilantro

Directions

Step 1

Rinse the basmati rice in cold water several times until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2

While the rice is soaking, cut the boneless lamb into bite-sized cubes. Peel and thinly slice the onion and garlic. Peel and julienne the carrots.

Step 3

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the lamb cubes and brown them on all sides, about 5-7 minutes. Remove the lamb and set aside.

Step 4

In the same pot, add the remaining tablespoon of vegetable oil. Add the sliced onion and sauté until golden brown, about 8-10 minutes.

Step 5

Add the garlic and carrots, and sauté for another 2-3 minutes until the carrots start to soften.

Step 6

Stir in the cinnamon stick, ground cumin, ground coriander, ground cardamom, salt, and black pepper. Cook for 1 minute until the spices are fragrant.

Step 7

Return the lamb to the pot and add the drained rice. Stir gently to combine the rice with the lamb and aromatics.

Step 8

Pour in 4 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes or until the rice is cooked and the water is absorbed.

Step 9

While the rice is cooking, in a small dry pan, toast the slivered almonds over medium heat until golden brown, then remove from heat.

Step 10

Once the rice is cooked, turn off the heat and let the palaw sit, covered, for 10 minutes to allow the flavors to meld.

Step 11

Fluff the rice with a fork and gently stir in the raisins.

Step 12

Transfer the palaw to a serving platter, garnishing with toasted almonds and fresh cilantro.

Step 13

Serve warm, and enjoy your soy-free Afghan rice pilaf!

Nutrition Facts

Serving size	(2417.4g)

Amount per serving	% Daily Value*
Calories	3011.5

Total Fat 163.8g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 25.4g
Cholesterol 440.0mg	0%
Sodium 4048.3mg	0%
Total Carbohydrate 277.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 121.6g
Protein 145.7g	0%

Vitamin D 0IU	0%
Calcium 549.2mg	0%
Iron 23.7mg	0%
Potassium 3912.2mg	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: 46.5%

Protein: 18.4%

Carbs: 35.1%