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)
- Wash and soak Basmati rice for 1 hour.
- In a pan, add oil until hot. Add chopped onion and fry until light brown.
- Turn heat to medium, add drained rice, salt, cardamom and cumin powder, and fry for 1 minute.
- 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.
- 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.
- 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.
- Top with some more cumin powder and nuts before serving!