KABULI PULAO from AFGHANISTAN | Around the World in One Kitchen
470 بار بازدید -
4 سال پیش
-
For the first stop on
For the first stop on my international cooking adventure, I cook a Kabuli Pulao (Qabili Pulao) recipe from Afghanistan. This special occasion traditional recipe is the National Dish of Afghanistan and features basmati rice topped with tender lamb layered with sweet caramelized carrots, raisins, and almonds.
🔴 Subscribe https://bit.ly/3oKDBqi for new weekly episodes of Around the World in One Kitchen when my three year old son Sam joins in for the cooking adventures.
Read more about this experiment and Afghan cuisine: eatthisny.com
Logo: noahdiamond.com/design
Music: Jazzy French from Bensound.com
I'm not sure the proper way to spell the name of this national dish. In Dari (one of the national languages of Afghanistan), it is called قابلی پلاو.. So when translating it into English, there are some variants. Let's go with Kabuli Pulao (although don't be surprised to see Qabuli Palaw or Pilao or Palau).
So when spelling it as Kabuli, it hints at the capital city of Afghanistan (Kabul), but from what I learned when it is spelled Qabali that actually means "possible" in Dari. So it is possible to make one of the many variations of this dish and to spell it different ways with different meanings.
There is no question that the second part (Pulao) refers to a dish composed of rice. Not so far from the word "pilaf".
Kabuli Pulao is a layered spiced rice dish usually with meat (lamb seems to be most common) and topped with a crown of caramelized fruits and vegetables (like raisins, carrots, and almonds).
Due to the expense and luxury of some of those ingredients, Kabuli Pulao is considered a special occasion meal. I am not oblivious to how lucky I am to be able to go to the corner bodega and pick up raisins for just a few dollars on any weekday evening.
It is also supposedly a determination of your wiving skills. Evidently, if you have a perfect Kabuli Pulao, you will be a perfect wife. I'll have to ask my wife how I did.
Recipe partly inspired by afghancultureunveiled.com
RECIPE:
1 - 1/2 pounds of lamb stew meat
1 cup of lamb or beef broth
2 yellow onions
3 tablespoons of olive oil
2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon cardamom pods
2 garlic cloves, minced
1/2 teaspoon black pepper
2 carrots, peeled and cut into matchsticks
1/2 cup raisins
1/2 cup slivered almonds, toasted
1 1/2 tablespoons of sugar
2 cups basmati rice
Preheat oven to 400° F.
Season the lamb with 2 teaspoons of salt. Heat 2 tablespoons olive oil on medium high heat. Add 2 sliced yellow onions and cook until translucent. Add lamb and cook until browned. Add broth and boil. Lower the heat to a simmer and cover and cook for about 30 minutes.
Meanwhile, boil 1/2 cup of water and add carrots. When tender (about 5-7 minutes) add 1 tablespoon of olive oil, raisins, toasted almonds, and sugar. Lower heat to medium and continue stirring until sugar and liquid evaporate. Put mixture into aluminum foil and carefully fold into a pouch.
When lamb is mostly tender, remove it and set aside.
Grind or crush the cumin and cardamom. Add to broth along with 1/2 teaspoon of black pepper and garlic. Stir and cook on low for another 5 minutes.
Rinse rice and add to 3 cups of water and boil. Once boiling, bring heat to low and cover. Let steam for about 10 minutes. Do not cook the rice all the way. Drain rice.
Add the rice to the onion spice mixture. Add back the lamb. Add the foil pouch. Cover the pan and put it into the oven. Cook for 15 minutes. Then drop the temperature to 250° F and cook for another 20 minutes.
When finished, plate with lamb pieces on the bottom, top with rice and sauce and finish with the caramelized toppings. EAT!!!!
TIMESTAMPS:
To get straight to the Kabuli Pulao recipe 1:00
The Final Plating 3:04
Sam's Food Review 3:31
Watch our most recent videos: eatthisny
Watch the original journey Around the World in One City with guests at global restaurants in New York City: Around the World in One City
CONNECT WITH US:
Eat This NY Blog - http://eatthisny.com
Instagram - Instagram: eatthisny
Facebook - Facebook: Eat-This-NY-209449281899
Twitter - Twitter: eatthisny
🔴 Subscribe https://bit.ly/3oKDBqi for new weekly episodes of Around the World in One Kitchen when my three year old son Sam joins in for the cooking adventures.
Read more about this experiment and Afghan cuisine: eatthisny.com
Logo: noahdiamond.com/design
Music: Jazzy French from Bensound.com
I'm not sure the proper way to spell the name of this national dish. In Dari (one of the national languages of Afghanistan), it is called قابلی پلاو.. So when translating it into English, there are some variants. Let's go with Kabuli Pulao (although don't be surprised to see Qabuli Palaw or Pilao or Palau).
So when spelling it as Kabuli, it hints at the capital city of Afghanistan (Kabul), but from what I learned when it is spelled Qabali that actually means "possible" in Dari. So it is possible to make one of the many variations of this dish and to spell it different ways with different meanings.
There is no question that the second part (Pulao) refers to a dish composed of rice. Not so far from the word "pilaf".
Kabuli Pulao is a layered spiced rice dish usually with meat (lamb seems to be most common) and topped with a crown of caramelized fruits and vegetables (like raisins, carrots, and almonds).
Due to the expense and luxury of some of those ingredients, Kabuli Pulao is considered a special occasion meal. I am not oblivious to how lucky I am to be able to go to the corner bodega and pick up raisins for just a few dollars on any weekday evening.
It is also supposedly a determination of your wiving skills. Evidently, if you have a perfect Kabuli Pulao, you will be a perfect wife. I'll have to ask my wife how I did.
Recipe partly inspired by afghancultureunveiled.com
RECIPE:
1 - 1/2 pounds of lamb stew meat
1 cup of lamb or beef broth
2 yellow onions
3 tablespoons of olive oil
2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon cardamom pods
2 garlic cloves, minced
1/2 teaspoon black pepper
2 carrots, peeled and cut into matchsticks
1/2 cup raisins
1/2 cup slivered almonds, toasted
1 1/2 tablespoons of sugar
2 cups basmati rice
Preheat oven to 400° F.
Season the lamb with 2 teaspoons of salt. Heat 2 tablespoons olive oil on medium high heat. Add 2 sliced yellow onions and cook until translucent. Add lamb and cook until browned. Add broth and boil. Lower the heat to a simmer and cover and cook for about 30 minutes.
Meanwhile, boil 1/2 cup of water and add carrots. When tender (about 5-7 minutes) add 1 tablespoon of olive oil, raisins, toasted almonds, and sugar. Lower heat to medium and continue stirring until sugar and liquid evaporate. Put mixture into aluminum foil and carefully fold into a pouch.
When lamb is mostly tender, remove it and set aside.
Grind or crush the cumin and cardamom. Add to broth along with 1/2 teaspoon of black pepper and garlic. Stir and cook on low for another 5 minutes.
Rinse rice and add to 3 cups of water and boil. Once boiling, bring heat to low and cover. Let steam for about 10 minutes. Do not cook the rice all the way. Drain rice.
Add the rice to the onion spice mixture. Add back the lamb. Add the foil pouch. Cover the pan and put it into the oven. Cook for 15 minutes. Then drop the temperature to 250° F and cook for another 20 minutes.
When finished, plate with lamb pieces on the bottom, top with rice and sauce and finish with the caramelized toppings. EAT!!!!
TIMESTAMPS:
To get straight to the Kabuli Pulao recipe 1:00
The Final Plating 3:04
Sam's Food Review 3:31
Watch our most recent videos: eatthisny
Watch the original journey Around the World in One City with guests at global restaurants in New York City: Around the World in One City
CONNECT WITH US:
Eat This NY Blog - http://eatthisny.com
Instagram - Instagram: eatthisny
Facebook - Facebook: Eat-This-NY-209449281899
Twitter - Twitter: eatthisny
4 سال پیش
در تاریخ 1399/10/18 منتشر شده
است.
470
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