Rice with carrots and raisins (Kabuli palaw) from Parwana: Recipes and Stories from an Afghan Kitchen (page 113) by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Etrnalhope on September 13, 2021

    I really wanted the lamb to come through, but it didn't. Could have been a problem with the lamb and not the recipe. This makes a TON of rice, although tasty. I followed the recipe instructions for oil ::covers eyes::. I'm not sure it added that much to the dish because the oil is neutral tasting. I'd probably follow what others said and reduce oil in the future.

  • michalow on February 15, 2021

    I made this without the lamb and it is really delicious. The recipe advises to just leave the lamb out and use vegetable stock for a vegetarian version, but the adaptation is not quite that straightforward and I wish there had been better instructions for this. I ended up sautéing the onions, rice, and spices together and cooking like a standard rice pilaf. For the topping, I fried carrots, raisins, and almonds together (adding sequentially) and skipped the sugar and additional cardamom. Used way less oil and salt all around.

  • shaziahashmi on December 29, 2020

    One of the main reasons I wanted this book was to find a recipe for kabuli pulao. Loved this but I think we will reduce the amount of rice to 2.5 or 2 cups next time. Halved the amount of oil for the carrots and raisins which worked well.

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