Best 2 Vegetarian Qaubili Pilauafghanistan Recipes

**Vegetarian Qabili Pulao: A Journey into Afghan Cuisine**

Qabili pulao, a majestic symphony of flavors and textures, is the national dish of Afghanistan, captivating hearts with its delectable blend of spiced rice, tender vegetables, and succulent meat. This beloved dish finds its roots in ancient Persia, where it was known as "kabuli pulao," a testament to its origins in the city of Kabul. Over time, it evolved and found a home in Afghanistan, becoming a cherished symbol of the country's rich culinary heritage.

The vegetarian rendition of qabili pulao tantalizes taste buds with its symphony of colorful vegetables, each contributing a unique flavor and texture to the dish. Carrots, with their natural sweetness, add a vibrant orange hue, while green bell peppers bring a refreshing crunch and a subtle vegetal note. Tomatoes, bursting with juicy goodness, lend a tangy sweetness, and raisins impart a touch of fruity elegance. Nutty almonds and pistachios add a delightful textural contrast and a burst of flavor, while aromatic spices like cumin, coriander, and cardamom fuse together, creating a heady perfume that enchants the senses.

This article presents a collection of three distinct vegetarian qabili pulao recipes, each offering a unique interpretation of this classic Afghan dish. The first recipe, "Traditional Vegetarian Qabili Pulao," adheres to the time-honored methods, using basmati rice as the foundation and layering it with expertly spiced vegetables, nuts, and raisins. The second recipe, "One-Pot Vegetarian Qabili Pulao," streamlines the cooking process by utilizing a single pot, making it an ideal choice for busy home cooks. And finally, the "Instant Pot Vegetarian Qabili Pulao" recipe harnesses the power of the modern kitchen appliance to deliver a flavorful and convenient version of this Afghan delight.

With detailed instructions and a treasure trove of tips, these recipes guide you through the culinary journey of creating this iconic dish. Whether you're a seasoned cook or a novice in the kitchen, you'll find the perfect recipe to suit your skills and preferences. So, embark on this flavorful adventure, discover the vibrant essence of Afghan cuisine, and treat your palate to the irresistible allure of vegetarian qabili pulao.

Here are our top 2 tried and tested recipes!

VEGETARIAN QAUBILI PILAU(AFGHANISTAN)

Vegetarian Qaubili Pilau(Afghanistan) image

Afghanistan's proximity to Iran and India has attracted many travellers and invaders over the centuries. As a result Afghan culture has absorbed many foreign influences including Greek, Persian and Indian.These influences have given Afghans a unique culinary heritage. Whilst Afghan cuisine does include a few vegetarian dishes, there is no doubt that it is predominantly meat based. Happily it lends itself very well to adaptation, as in this rice and lentil dish, with garnishes of carrots, raisins and almonds. Enjoy!

Provided by Sharon123

Categories Rice

Time 1h5m

Yield 4-6

Number Of Ingredients 15

Ingredients

1 onion, diced
1/2 cup green lentil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
2 carrots
1 teaspoon sugar
1 cup raisins
2/3 cup almonds
2 cups basmati rice
1/2 teaspoon saffron
oil (for frying)
6 -8 fluid ounces water

Steps:

Fry the onions in about a tbls. of oil(I use olive) until golden brown in a skillet or saucepan. Add the salt and spices (except for the saffron).
Add the rice, lentils, saffron and 5-5 1/2 cups water. Season with salt and pepper to taste and simmer until rice is tender, about 20-25 minutes(lentils will be tender also).
Just before serving cut the carrots into thin sticks. Saute them in 1-2 teaspoons oil with sugar until tender. Remove from oil and reduce the heat. Add the raisins to the oil and fry until they are swollen. Remove from the oil. Finally add the almonds to the oil(adding a little more if necessary) and brown taking care that they don't burn.
Serve the rice topped with the almonds, carrots and raisins.

KABULI PALAU

Kabuli Palau image

Afghani dish that took some time to make but was well worth it. The combination of cumin and cardamom was new and wonderful and the addition of carrots and raisins made the meal tasty and unique.

Provided by Michelle Kasper

Categories One Dish Meal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs chicken, cut up
2 large onions, sliced
2 tablespoons salt
3 pints hot water
1/2 lb long grain rice
2 medium onions, thinly sliced
1 tablespoon butter
1 tablespoon ground cardamom
1 tablespoon ground cumin
3 carrots, cooked and sliced
1/2 cup raisins

Steps:

Place chicken pieces, onions, salt and hot water in a 5-pt saucepan.
Cover and simmer for about 2 hours.
The chicken should be tender, yet firm.
Remove and cool chicken, reserving stock.
Remove meat from bones; use only large pieces for this dish.
Cook rice in boiling salted water or cook in a rice cooker.
When done cover until ready for use.
To make stock sauce: Brown onions in hot butter and remove from heat.
Add cardamom and cumin; mash with onion to form a paste.
Add about 1 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins.
Cover and cook for about 35 to 45 minutes in a very moderate oven (325°F).
Add more stock or water if dish becomes too dry.
When done, mix carrots and raisins lightly with chicken and rice.
Stock not used in the main dish can be served as a soup course.

Nutrition Facts : Calories 642.5, Fat 30.4, SaturatedFat 9.3, Cholesterol 143.1, Sodium 2501.3, Carbohydrate 52.6, Fiber 3.4, Sugar 12.3, Protein 38.7

Tips:

Use high-quality basmati rice for the best results. Basmati rice is a long-grain rice known for its delicate flavor and aroma.
Soak the rice for at least 30 minutes before cooking. This will help to remove the starch and make the rice more tender.
Use a heavy-bottomed pot to cook the rice. This will help to evenly distribute the heat and prevent the rice from burning.
Add the rice and water to the pot and bring to a boil. Then, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender.
Once the rice is cooked, remove it from the heat and let it rest for 5 minutes before fluffing with a fork.
To make the Afghan qabili pilau, you will need to cook the rice separately from the meat and vegetables.
To cook the meat and vegetables, you will need to brown the meat in a large pot or Dutch oven. Then, add the vegetables and cook until they are tender.
Once the meat and vegetables are cooked, add the cooked rice and stir to combine.
Serve the qabili pilau hot, garnished with fresh herbs and nuts.

Conclusion:

Afghan qabili pilau is a delicious and flavorful dish that is perfect for a special occasion. It is a time-consuming dish to make, but it is worth the effort. The combination of rice, meat, vegetables, and spices is simply irresistible. If you are looking for a new and exciting dish to try, I highly recommend Afghan qabili pilau.