National Dish of Afghanistan - History of Kabuli Pulao قابلی پلاو

 

Afghan cuisine draws significant influences from Pakistan, Iran, Indian, Central Asian, North Asian (Ex. Russian States) and Mediterranean cultures. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, etc. and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisins, etc. The diet of most Afghans revolves around rice-based dishes, while various forms of naan is consumed with most meals. Green Tea with Safran or Honey flavored is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity.
Afghan cuisine incorporates a wide array of spices like cumin, coriander, cardamom, and saffron, enhancing the flavours of the dishes. Desserts often feature nuts, honey, and dried fruits, like "Sheer Khurma," a festive vermicelli pudding.
The national dish of Afghanistan is Qabili Palau, a rice dish cooked with raisins, carrots, nuts and lamb or beef.
Kabuli pulao pronounced kabuli plau or kaveri pulao, is a type of pilaf made in Afghanistan. The main ingredients are steamed rice mixed with caramelized carrots and raisins, and marinated lamb. Kabuli pulao is usually served with almonds and pistachios. Saffron can be added to either rice, sauces, or garnishes. The Kaberi Plau variety spread from Afghanistan to various parts of Western and Central Asia.
The Pulao has been known for centuries across a diverse collection of cultures. This rice dish usually involves cooking rice in a stock/broth, adding spiced or other ingredients like meat or vegetables.
In the 4th Century BC, Alexander the Great was so impressed with the Bactrian (now modern-day Afghanistan and North Pakistan) and Sogdian (modern-day Iran) Pulao, that he brought the dish back to Macedonia.
A Portrait of Persian Scholar Ibn Sina (Avicenna).
Extensively wrote about the advantages of cooking and eating Pulao before the dish was exported to Europe, Latin America, East Asia and South Asia. As the dish spread to all parts of the world, new variants of the dish came into being. In Spain, the Paella combines rice with casseroles of fish and spices, while in the Caribbean the Pelau is made using a wide assortment of local components like green peas, coconut milk and even crab. Central Asian countries have mastered techniques of simmering the rice in stew and cooking it over a fire, to create unique versions of the Pulao like Osh. These recipes traveled to what is now the Xinjiang Autonomous Region of China and became Polu, a dish very similar to Kabuli Pulao.
2-
Although the name 'kabri paro' is often mistaken, this dish does not originate in Kabul. It is likely that it originated in northern Afghanistan, especially in the border region with Uzbekistan. A variation of Kaberi Palau made by Uzbeks inside Afghanistan is also called Uzbaki Palau. The Uzbaki version differs from the traditional Afghan plao recipe by simply boiling the rice until all the liquid has been absorbed, rather than first soaking the rice, pre-boiling it, and then steaming it until it is fluffy. In Dubai and Istanbul marketed the dish as Buhari rice, again suggesting a possible origin within the border regions of Afghanistan and Uzbekistan. Buhari rice dishes have become popular in the Gulf region, so those local dishes are often very different from the authentic Kaberi Palau.
To add to the naming confusion Afghan émigrés in Dubai and Istanbul marketed this dish as Bukhari rice, again hinting at a possible origin within the Afghanistan and Uzbekistan border region. As bukhari rice dishes have gained popularity in the Gulf region, those local preparations often differ greatly from authentic Qabeli palaw.
Technically, Afghanistan is not part of the Middle East but rather in Central Asia bordering Iran, Pakistan, Turkmenistan, Uzbekistan, Tajikistan, and China. In cuisine, it shares a little bit with most of its border nations and a good deal of influence from Saudi Arabia because of Haj and Umra.
Meat, especially chicken and lamb, is featured prominently in most dishes alongside the major grains of the country: rice, barley, wheat, and corn. when spelling it as Kabuli, it hints at the capital city of Afghanistan (Kabul), but actually it is spelled Qabali that means “possible” in Dari. So it is possible to make one of the many variations of this dish and to spell it different ways with different meanings.
3-
Researchers believe that carrots, grapes, Pomegranates and dried fruits have been indigenous to the Pashtun belt for over 5000 years. Therefore, it is likely that tribal chiefs had incorporated these ingredients into their traditional dish of meat and rice, to add more sophistication. When Mughal emperor Babur, a connoisseur of Pulao and kebabs, conquered what is now the Indian Subcontinent, he famously complained about the region’s lack of good meat and fruit. To him, meat, dry fruits and flavored rice were the pinnacle of superior food, meant for royalty.
As the people in the Afghan, KP belt became wealthier and food became cheaper, the dish was no longer only meant for the elite. It became an important part of households and community, particularly during times of celebration. Many children grow up with fond memories of eating Pulao with family and friends, whereas many young brides prove their mettle by cooking this dish for their in-laws. It is the centerpiece of every gathering, and any other dish is only present to supplement the Pulao’s flavor.
4-
An exploration of the world's spices... People from the Khyber-Pakhtynkhwa region and central Asia made simple yet exotic meals using local resources available to them. Flavorful rice, meat, carrots, grapes, raisins and other kinds of dry fruits are indigenously grown in Afghanistan, which is one of the reasons why the Kabuli Pulao is adorned with these discrete flavours. Kabuli Pulao is a traditional Afghan dish but equally owned by the Khyber-Pakhtunkhwa Province in Pakistan. No celebration is complete in either of the regions without this dish. Every Afghan & Pushton family has their own family recipe of this flavorful and highly aromatic pulao. Their national dish, Kabuli Palau, goes by various names such as Afghani Pulao, Kabuli Palaw, or Qabili Palaw. Over time, the name changed from Kabuli Palau to Qabil Pulao, however, when written we still write the original spellings. The word Qabil -- means "learned" indicating that only a learned chef could make it.
5-
Kabuli Pulao is considered an ancestor of the Yakhi Pulao and is best described by Arminius Vambery, a Hungarian Professor of oriental languages. Vambury widely traveled central Asia, Afghanistan and the subcontinent in the 19th century learning and researching his study of oriental languages and observing the lifestyle and eating habits of the people of the region.
The four key components of Kabuli Pulao remain the meat, the rice, the broth and the embellishments. While the recipe is straightforward, it takes a considerable amount of skill and patience to combine the correct portions of ingredients, and to slowly let the flavor seep into the original components.
Firstly, the meat has to be cooked and braised to tender perfection before being added to the rice. It is cooked in its stew to make a broth which would be added in later. Meanwhile, the rice has to be sufficiently boiled and seasoned before everything comes together. An important marker for well-cooked rice is that the grains retain their elongated shape and are not stuck together. The ingredients are combined with the toppings, and left to sit for some time, allowing the steam of the broth to penetrate all corners of the pot before the dish is served.
Service
Kabeli palau is not only widely known as an Afghan dish, it is also considered an important dish of celebrations due to the emphasis on quality of ingredients. This dish is sometimes served as a main course, with traditional side dishes, or prepared as part of a banquet.
In Afghan homes, it’s traditional to eat sitting on the floor on a traditional rug using a Dasterkhan (think tablecloth) on the floor to present the food which is eaten communally. It is also traditional to eat with your hands (but only your right hand).
Open the pot and remove the meat pieces and the carrot raisins mix and keep them aside separately. For Platting, Add the rice to a serving plate and top with the meat and more rice.
Garnish with the prepared carrots and raisins and fried almonds.
Serve this delicious Afghani Pulao with yoghurt and salad.
ingredients
Mutton Broth
2 kg mutton
3 lits water or (for stovetop cooking 8 cups of water)
1 of medium-sized onion (chunk)
8-10 cloves garlic
2 sticks cinnamon
1/2 tsp peppercorn
1/2 tsp cloves
4-5 pods cardamom
2 pods black cardamom
2 tbsp coriander seeds
2 tbsp fennel seeds
3 tsp salt or to taste
3-4 bay leaves
1/2 tsp black cumin 
Rice
2 kg Basmati rice
2 mediums to large-sized onion sliced
4 tbs ginger garlic paste
2 lits of the prepared broth
For Toppings
3 to 4 tablespoons cooking oil
½ cup almonds blanched, peeled and sliced
2 large carrots chopped into thin batons
½ Cup black raisins
½ Cup Almond
2 tablespoon Sugar
Instructions
Wash and drain the rice, set aside
Chop the onions then sauté the onions over high heat in the oil, stirring quickly, until they become brown (5-10 min)
In the meantime, cut the carrots into long thick sticks, about 10 cm long and 3 cm thick. In a large frying pan bring 180 ml of water to boil, add the carrots and cook until tender and a deep orange hue, 5 to 7 min. Do not overcook
Once the carrots are cooked, drain any leftover liquid off the pan. Add 2 tablespoons of oil, raisins, almonds and sugar to the carrots. Stir quickly over medium-high heat for about 3 min. The raisins will look plump; the carrots will take on a nice sweet flavor. Remove from heat and package the carrots into a sealed aluminum foil pouch about the size of a small paperback novel
Add 2 & 1/2 liters of water, onion, garlic, salt and whole spices listed in the ingredients above.
Cover and seal the lid. Cook for 7 mins high and 5 mins NPR.
Release the rest of the pressure and open the lid when the pin drops.
Separate the meat from the broth and set aside.
Strain the broth and set aside (in a separate bowl) for later use. At this point, you may adjust the salt levels in the broth. Note: the broth should taste slightly salty.
Wash of Basmati rice until water runs clear. Soak the rice in water for 15-20 minutes.
At this point, the inner point should be clear and empty. Add 4-5 tbsp of oil and 1 medium-large sized onion (sliced). Fry the onion until golden brown.
Add 1 tbsp of ginger/garlic paste and fry for a minute.
Add the cooked meat and fry for about 3-5 minutes. Be sure to deglaze the pot before the next
Add of rice and of broth. Make sure the broth sits an inch above the meat and the rice.
Cover the lid and pressure cook for 6 mins high and 10 mins
With the rice paddle, poke holes in the rice and let it sit for 5 minutes without the lid so the steam escapes.
Balanced Meal
Peshawari Kabuli Pulao is a complete and balanced meal in itself. It combines protein, carbohydrates, and healthy fats, providing sustained energy and satiety.
The incorporation of rice, meat, legumes, and vegetables offers a well-rounded combination of macronutrients, ensuring a satisfying and nourishing dining experience.
Flavorful and Aromatic
One of the standout characteristics of Kabuli Pulao is its rich, aromatic flavors.
The inclusion of fragrant elements like saffron, cinnamon, cardamom, and dried fruits infuses the dish with a delightful aroma, enhancing the overall culinary experience.
Cultural Significance: Kabuli Pulao, including Peshawari Kabuli Pulao, holds cultural significance and is often associated with celebratory occasions and special gatherings. Its cultural importance extends beyond its nutritional benefits, making it a symbol of tradition, hospitality, and togetherness.
Versatility and Adaptability
Kabuli Pulao can be customized and adapted to suit various dietary preferences and restrictions. Whether it’s the choice of protein, the inclusion of vegetarian options, or adjustments in spices and seasonings, the dish can be tailored to meet individual needs. This adaptability allows a wider range of individuals to enjoy the benefits and flavors of Kabuli Pulao.
Its array of ingredients and flavors contribute to its appeal, making it a favored dish among food enthusiasts looking for a delicious and fulfilling dining experience.
*As the dish has spread to multiple parts of Pakistan, each city or region prepares Kabuli Pulao according to their tastes and available ingredients.