Qabili Pilaf

Name: Qabili Pilaf
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: For 4–6 people
Ingredients: 450 g/1 lb/2 cups long grain rice, preferably Basmati; 700–800 g/about 1¾ lb lamb, or 1 chicken, cut into 8 or 10 pieces; 700–800 g/about 1¾ lb lamb, or 1 chicken, cut into 8 or 10 pieces; 2–3 large carrots, cut into matchsticks or coarsely grated; 850 ml/1½ pints/3¾ cups water, and some more later; 3–4 tbsp olive oil or vegetable oil; 450 g/1 lb/2 cups long grain rice, preferably Basmati; 1 large onion, grated or very finely chopped; 3–4 tbsp olive oil or vegetable oil; Salt and pepper; 2 tsp ground cumin; 112 g/4 oz/⅔ cup raisins (optional); Salt and pepper; ¼ tsp saffron (optional)

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
1 hr 10

Appears in

The Rice Book

By Sri Owen

Published 1993

About

According to Helen Saberi, who gave me this recipe from her book about Afghan food, Noshe Djan, this is probably the best-known and most popular pilau in Afghanistan. You can make it with lamb or chicken, with or without raisins, but it must have carrots.

Ingredients

450 g/1 lb/2 cups long grain rice, preferably Basmati

Spicy

Method

Rinse the rice in several changes of water. Then soak in cold water for at least 30 minutes or up to 2 hours.

Heat the oil in an ovenproof saucepan and fry the onion, stirring all the time, for 3 minutes. Add the lamb or chicken pieces, stir them around for 2–3 minutes, then add 850 1/½ pints/<