qabuli

Qabuli refers to a type of rice pilaf, a dish originating from Central Asia. While the exact origins are debated, it is widely recognized in regions such as Afghanistan, Iran, Pakistan, and parts of India. The core of qabuli is rice, typically long-grain like basmati, cooked in a flavorful broth.

The defining characteristic of qabuli, especially Afghan qabuli palaw, is the inclusion of shredded carrots, often candied with sugar, and plump raisins. These sweet and savory elements are typically layered into the rice during cooking or served on top. Other common additions can include almonds, pistachios, or fried onions, adding texture and depth of flavor.

Qabuli is often prepared with lamb or chicken, the meat being browned and simmered before the rice is added, allowing its flavors to meld. It is considered a celebratory dish and is frequently served at special occasions, weddings, and religious gatherings. The aroma and taste of qabuli are deeply ingrained in the culinary traditions of the regions where it is popular, often evoking feelings of home and hospitality. Variations exist across different cultures, with each region adding its own unique spices and ingredients to the fundamental concept of a fragrant rice pilaf.