Vegan Palaw (Afghan Rice Pilaf)

Delight your taste buds with this Vegan Palaw, a fragrant Afghan rice pilaf that’s both comforting and vibrant. Made with fluffy basmati rice, sweet raisins, and tender julienned carrots, this dish is infused with a medley of warm spices, including cinnamon, cardamom, and cumin, for an aromatic experience that’s perfect for any occasion. Garnished with fresh cilantro and optional toasted almonds for extra texture, this one-pot recipe is entirely plant-based yet rich in bold, authentic Afghan flavors. Ideal as a hearty main or a flavorful side, this easy-to-make Vegan Palaw is ready in just one hour, making it a must-try for busy weeknights or special gatherings. Serve this vegan Afghan rice dish warm and savor the perfect balance of sweetness, spice, and soul-soothing comfort.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 3 tablespoons Olive oil
• 1 large Onion, finely diced
• 3 cloves Garlic, minced
• 1 large Carrot, julienned
• 1 cup Raisins
• 1 stick Cinnamon stick
• 1 teaspoon Cumin seeds
• 3 pods Cardamom pods, crushed
• 1 leaf Bay leaf
• 1.5 teaspoons Salt
• 0.5 teaspoon Pepper
• 0.25 cup Chopped fresh cilantro
• 0.5 cup Sliced almonds (optional)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch, then soak it in water for 15 minutes. Drain and set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes.

Step 3

Add the minced garlic and cumin seeds, cooking for another minute until fragrant.

Step 4

Stir in the julienned carrots, cooking for 3-4 minutes until they begin to soften.

Step 5

Add the cinnamon stick, crushed cardamom pods, bay leaf, salt, and pepper to the pot, stirring to combine.

Step 6

Pour in the 4 cups of water and bring the mixture to a boil.

Step 7

Gently stir in the soaked and drained rice. Bring the pot back to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid, allowing the rice to simmer undisturbed for 20 minutes.

Step 8

After 20 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes to absorb any remaining moisture.

Step 9

In a small pan, toast the raisins over medium heat until they puff up and are fragrant, about 2 minutes. If using, toast the sliced almonds until golden brown as well.

Step 10

Fluff the rice with a fork, then gently fold in the toasted raisins and garnish with chopped cilantro and toasted almonds, if using.

Step 11

Serve the Vegan Palaw warm and enjoy as a standalone dish or as a complement to other vegan Afghan dishes.

Nutrition Facts

Serving size	(1924.7g)

Amount per serving	% Daily Value*
Calories	1801.4

Total Fat 73.2g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3693.9mg	0%
Total Carbohydrate 269.8g	0%
Dietary Fiber 23.2g	0%
Total Sugars 116.5g
Protein 36.5g	0%

Vitamin D 0IU	0%
Calcium 543.7mg	0%
Iron 15.7mg	0%
Potassium 2599.1mg	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: 35.0%

Protein: 7.7%

Carbs: 57.3%