In Afghan culture, if you’re hosting a big party or family gathering the two key dishes you would want to have are rice and meat. Tonight I will introduce the rice, Kabuli Palou, the most fanciest of rices. It’s like the Ferrero Rocher of chocolates, the Cartier of jewelry, the creme brulee of desserts, the…well you get the point ;)
Ingredients: rice, raisins, sliced carrots, sliced almonds, sliced pistachios, Gravy Master seasoning and browning sauce, orange food coloring, green cardamom, olive oil
- Soak 6 cups of rice in water for 4 hours. I used diamond rice brand, but you can use any other brand
- Next, boil water in a big pot, adding orange food coloring so the rice turns a golden color.
- Drain the rice and place in boiling water. Leave for 15 mins
- Then, drain it
- In another pot we will make the gravy
- This is made using 2 full glasses of chicken broth (you can use beef or lamb, etc.). Add about half tsp of the seasoning and browning sauce, add a little more than half glass of olive oil, add half tsp green cardamom, 1 tsp salt, and allow it to come to a boil.
- Add this gravy on top of the rice and mix it
- In another pot, mix half cup of olive oil, 16 oz of thinly sliced carrots, 1 full cup of raisins, half cup of sliced almonds, half cup sliced pistachios, and swirl for about 5 mins. Let’s call the ingredients in this pot ‘little treasures’
- Make a huge hole in the middle of the rice and bury the ‘little treasures’ inside. Cover the pot tightly and leave in oven for 350 degrees for 30 mins.
- When the half hour is up, dig up the ‘little treasures’ carefully, removing the rice on top with a spatula and pouring it in a separate plate. When you get the ‘little treasures’, pour them in a different plate (you’ll see why later)
- Now, pour back the rice that you removed from the top, in order to fill in the hole.
- Pour the ‘little treasures’ on top of the rice
- Your finally done, enjoy
- This whole process should take about 1 hr (not including the rice soaking in the water of course :)