Afghanistan: Kabuli Pulao

Kabuli Pulao (recipe)

The most common way to prepare this dish is with lamb.  Now, I’m very open minded to new foods, but I tend to get squeamish with trying new meats.  I am content with the conventional (by American midwest standards) beef, pork, chicken, fish, etc.  I decided at the beginning of this project to be open minded to new foods.  So I told Tyler when he left for the grocery store to get lamb if they had it.  Which they did… but not enough.  So we used beef. 🙂

This recipe also used a new ingredient to us–saffron.  As it turns out, saffron is ridiculously expensive!  We decided to splurge on it in honor of starting this project, but let’s just say it won’t become an every day spice for us.  We put the mortar and pestle to good use.

saffron   saffron_raw   saffron_ground

The onion, tomatoes, beef, and rice slowly cooked in the broth and spices over low heat for an hour or so until most of the water was absorbed.  Meanwhile, we julienned & sautéed the carrots, rehydrated the raisins, and blanched & fried the almonds and pistachios.

rehydrating_carrots  fried_almonds_and_pistachios

To serve, the rice and beef mixture was topped with the carrots, raisins, and nuts.

Kabuli_Pulao

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