Kabuli Pulau (Afghan cardamom rice)


  • 1/2 pound lamb
  • 1 cup basmati rice
  • 1t ground cumin
  • 1t salt
  • 2 diced carrots
  • 1 cup dried apricots (diced)
  • 1 cup raisins
  • 1t cardamom
  • 1/2 t black pepper
  • 2 sticks cinnamon
  • 1 pinch saffron
  • 2T sugar


  1. Soak rice in water for twenty minutes.
  2. Cut lamb into small pieces, and sautee with herbs and spices to taste
  3. Add carrots, apricots, raisins, cardamom, pepper, and cinnamon sticks to the lamb
  4. Cook rice in water with cumin and salt, simmering it for half the usual time (i.e., 7-9 minutes).
  5. Heat 1/2 water with sugar until it dissolves.
  6. Add rice, saffron, and sugar water to lamb mixture, and simmer for 15 minutes. Turn up heat at the end if you want the rice to lightly crisp on the bottom (you do want).


Sweet and spiced (or something?) Flavorful and delicious! - Marla

Adapted or sourced from: