[Afghanistan] How to cook Qabli Pulao

Kabuli Pulao is not a one-step one and done dish, but requires a few steps – which is why I called it a dance! So clever. I am going to separate the dish into four areas: topping, meat, rice, and broth. When all four of those elements are made correctly and flavorful your end result can’t be anything but delicious.

Ingredients

⅓ cup slivered almonds ⅓ cup pistachios 2 cups vegetable oil 1 cup shredded carrots 5 teaspoons sugar, divided 10 cardamom pods, crushed with a mortar and pestle ⅓ cup large raisins 2 tsp garam masala powder 3 lbs boneless leg of lamb cut into large chunks 2 medium sized onions sliced 1.5 tsp kosher salt 7 cloves 2 black cardamom pods 7 whole green cardamom pods 1 2-inch piece of cinnamon ½ teaspoon cumin seeds 3 cloves of garlic, smashed 4 cups sela rice

Directions

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