The Ultimate Authentic Kabuli Pulao: A Fragrant Afghan Masterpiece

^{Published on January 19th, 2025}

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Intermediate

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There is a reason why Kabuli Pulao (or Qabili Palau) is heralded as the national dish of Afghanistan. It is a spectacular marriage of flavours: savoury meat-infused rice, the sweetness of caramelised carrots, and the tart pop of raisins.

At LemonSalt, we love dishes that tell a story, and this recipe—featuring a modern twist with a black chickpea salsa—is a true narrative of the Silk Road. Whether you call it Afghani Pulao or its traditional name, this is a dish designed for sharing and celebration.

What makes this Afghani Pulao special?

Traditionally, an authentic Kabuli Pulao relies on a slow-cooked lamb broth and a specific spice blend known as Char Masala. In this version, we’ve kept that aromatic soul—using cumin, cardamom, cinnamon, and cloves—but elevated the texture with a zesty Black Chickpea Salsa.

The addition of cranberries acts like "culinary ninjas," offering bright flashes of acidity against the deep, earthy tones of the black chickpeas and pistachios.

Ingredients (serves 4-6)

3¼ tsp cumin seeds
10 cardamom pods (husks removed)
1 tbsp Vegetable Oil
1½ tsp ground cinnamon
¼ tsp ground cloves
45ml olive oil
1 onion, finely sliced
3 garlic cloves, finely sliced
300g carrots, coarsely grated
1 tsp caster sugar
1¾ tsp salt
400g Basmati rice (washed and drained)
3 bay leaves
1 unwaxed lemon (6 strips of pared zest)

For the Black Chickpea Salsa:

60ml olive oil
30g pistachio kernels, roughly chopped
50g cranberries
570g Black Chickpeas (drained and patted dry)
½ tsp caster sugar
½ tsp salt
2 tsp lemon juice
½ pack (12.5g) fresh coriander, leaves picked
Greek yoghurt, to serve (optional)

Instructions

Using a pestle and mortar, finely crush 2¼ tsp of the cumin seeds with the cardamom. Mix in the ground cinnamon and cloves. Set aside ½ tbsp of this mix to use later for the salsa.
Preheat your oven to 230°C (Gas Mark 8). Heat the olive oil in a large, lidded, ovenproof frying pan over medium heat. Add the onion, garlic, the main spice mix, and the remaining 1 tsp of cumin seeds. Cook for 15 minutes, stirring frequently until the onions are softened and beautifully caramelised.
Increase the heat to medium-high. Stir in the grated carrots, sugar, ¾ tsp salt, and a generous grind of black pepper. Cook for another 15-20 minutes. You want the carrots to be soft and deeply caramelised—this provides the signature sweetness of an authentic Afghani Pulao.
Remove the pan from the heat. Stir in the washed Basmati rice, bay leaves, lemon zest, the remaining 1 tsp of salt, and a good grind of pepper. Pour in 800ml of just-boiled water. Cover tightly with a lid and bake in the oven for 25 minutes. Once done, remove from the oven and let it rest, covered, for 10 minutes to allow the grains to fluff up.
While the rice rests, heat the oil for the salsa in a medium frying pan. Toast the pistachios for about 2 minutes until fragrant. Add the reserved ½ tbsp of spice mix and the cranberries, cooking for a further 30 seconds. Stir in the black chickpeas, sugar, and salt. Remove from the heat and let the flavours infuse.
Just before serving, stir the lemon juice and fresh coriander through the salsa. Spoon the warm, nutty salsa over the fragrant rice. We highly recommend serving with a dollop of creamy Greek yoghurt on the side.

Top Tips for the Perfect Pulao

The Rice: Always use high-quality long-grain Basmati. Washing the rice until the water runs clear is essential to remove excess starch, ensuring you get distinct, fluffy grains rather than a sticky mess.

The Salsa: This black chickpea salsa is a powerhouse on its own. If you have leftovers, it makes a fantastic protein-rich lunch the next day, served either at room temperature or gently warmed.

The "Dum" Effect: Allowing the rice to rest for 10 minutes after baking is the secret to a perfect texture. Resist the urge to peek!