Do you like Qabeli Palaw !?

Qabeli palaw, a type of pilaf from Afghanistan, consists of steamed rice with caramelized carrots, raisins, and marinated lamb. It is garnished with almonds, pistachios, and sometimes saffron.

The dish commonly known as "Kabuli pulao" is often mistaken in naming. Instead of originating in Kabul, it likely came from Northern Afghanistan near the border with Uzbekistan.

Afghan émigrés in Dubai and Istanbul called this dish Bukhari rice, suggesting a link to Afghanistan and Uzbekistan. The Gulf region's bukhari rice dishes differ from authentic Qabeli palaw.

Another common misspelling besides Qabeli being written as "Kabuli" is the romanization of palaw as "pulao", where palaw is a traditional Afghan rice dish with an etymology traceable back to Bactrian times.

Different pronunciation of pulao in the Indian subcontinent. Qabeli palaw is a popular and special Afghan dish known for its quality ingredients and versatility.

In a large cooking pot heat the olive oil over medium heat and cook the onions for five to seven minutes, until golden and soft. Add garlic and pieces of lamb and cook until meat is well browned on all sides. Add salt and water, stir everything well. Cover and cook over low heat for one hour 30 minutes, until the meat is soft and easily falls apart and there is a thick sauce.