Qabuli Palau

Name: Qabuli Palau
Cuisine: British
Ingredients: 1 tbsp orange peel, fresh or candied; 2 carrots, peeled and ribboned or julienned; A handful of raisins, pistachios or almonds, and a few dried apricots (jardaloo).; A handful of raisins, pistachios or almonds, and a few dried apricots (jardaloo).; A handful of raisins, pistachios or almonds, and a few dried apricots (jardaloo).; A handful of raisins, pistachios or almonds, and a few dried apricots (jardaloo).; 1 tsp salt or to taste; ½ tsp garam masalo; (see The Parsi Larder); A simple syrup of ½ cup sugar and 1 cup water; 2 cups rice, washed and rinsed; A simple syrup of ½ cup sugar and 1 cup water; A simple syrup of ½ cup sugar and 1 cup water; 1 tbsp orange peel, fresh or candied; Juice of 1 large lemon; 12 each of cloves, peppercorns, cracked cardamom pods; 12 each of cloves, peppercorns, cracked cardamom pods; 2 tsp salt; 1 cinnamon stick; 12 cups water; 2 whole garlic pods; 1½ tsp cumin powder; 2 tbsp tomato paste; 4 small to medium onions; 12 each of cloves, peppercorns, cracked cardamom pods; 4 lamb shanks

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Route to Parsi Cooking

By Niloufer Mavalvala

Published 2024

About

This rice dish is typical of the region, which was once considered the Persian Plateau. It is served on its own or with a dish of yoghurt on the side. The flavour of this dish comes from the bone broth made from your lamb shanks, which is subtle. The richer and deeper the flavour of the broth, the bolder the rice. Left-over rice can be eaten with fried fish or kebabs.

I have often eaten this in London, where one gets the most authentic restaurants from every region of the world. Thi

Ingredients

Asia
Europe
India
Iran
United Kingdom
London
Leftovers
Gluten-free

Ingredients

Method