The Ultimate Authentic Kabuli Pulao: A Fragrant Afghan Masterpiece
Published on January 19th, 2025
Intermediate
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!
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