iBakeMemories

Recipe – Kabuli Polau

Kabuli polau, an Afghan dish, is one of my favourite ways to have rice! It’s usually made with lamb, but I love making the polau with just carrots and raisins. I used California raisins, which are super versatile and a naturally sweet superfood.

The best Kabuli polau I’ve had was in the United Arab Emirates at this little restaurant next to the highway, with views of the mountains surrounding it. I knew I had to recreate it, so this is my take on Kabuli polau.

*This post is sponsored by California Raisins*

Here’s what you’ll need:

• Basmati rice – 2 cups
• Water – 3-4 cups (depends on rice)
• Onion – 1 medium, chopped
• Carrots – 1 cup, julienne
• California Raisins – ½ cup
• Sugar – 2 tbsp
• Salt – 2.5 tsp (adjust to taste)
• Cardamom powder – ¼ tsp
• Cumin powder – ¼ tsp
• Topping – pine nuts (optional)

Instructions:

1. Wash and soak Basmati rice for 1 hour.
2. In a pan, add oil until hot. Add chopped onion and fry until light brown.
3. Turn heat to medium, add drained rice, salt, cardamom and cumin powder, and fry for 1 minute.
4. Add 2 cups water to the pot and cook until water evaporates. The rice shouldn’t be fully cooked at this point, just al dente.
5. While the rice cooks, in a separate frying pan, add some oil until hot. Add the carrots and fry for 5 minutes. Add sugar and mix, and fry until sugar melts and carrots slightly change colour. Add raisins and cook for another 2 minutes.
6. To the pot with the rice, add the fried carrots, raisins and the oil from the frying pan. Add 1 more cup of water (or as necessary), cover and let it steam until rice fully cooks.
7. Top with some more cumin powder and nuts before serving!