Back কাবুলি পোলাও Bengali/Bangla Kabuli pilav Catalan Καμπούλι παλάο Greek Kabuli pulao Spanish کابلی پلو Persian Kabuli pulao French קאבולי פלאו HE Nasi Afghan ID カーブル風ポロウ Japanese Kabuli palaw JV
 Qabeli palaw | |
| Alternative names | Qabeli palaw, Uzbek palaw, Bukhari rice |
|---|---|
| Type | Rice |
| Course | Lunch, dinner |
| Place of origin | Northern Afghanistan |
| Region or state | Central Asia |
| Created by | Tajik cuisine |
| Serving temperature | Hot |
| Main ingredients | Steamed rice, raisins, carrots, and lamb or veal |
Qabeli palaw (Dari: قابلی پلو, pronounced [qäːbeliː päˈläw], also transcribed as Qabeli palaw, Pashto: قابلی پلاو) is a variety of pilaf made in Afghanistan, Tajikistan and Uzbekistan.
The core ingredients are steamed rice mixed with caramelized carrots and raisins as well as marinated lamb meat. Qabeli palaw is commonly garnished with almonds and pistachios. Saffron may be added to either the rice, the sauce or the garnishes.[1][2] Varieties of Kabuli palaw have spread from Afghanistan to different parts of Western and Central Asia and Pakistan.[3]
- ^ Coussidis, Harris (29 April 2019). "Kabuli Pulao: The national dish of Afghanistan". FMT. FMT Media. Retrieved 28 May 2023.
- ^ Roustaei, Omid (8 September 2021). "Afghan rice and carrot pilaf with lamb". The Caspian Chef. Retrieved 28 May 2023.
- ^ Marsden, Magnus (April 2021). "Commerce, Cuisine and Cultural Exchange in Afghanistan, West Asia and Beyond" (PDF). Afghanistan. 4 (1). Edinburgh University Press: 66. doi:10.3366/afg.2021.0067. S2CID 234975829.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search