Kabuli pulao
Kabuli pulao | |
| Alternative names | Kabuli pulaw, Qabili palaw, Qabeli palao, Qabili Uzbaki, roz Bukhari, Bukhari rice |
|---|---|
| Type | Rice |
| Course | Lunch, dinner |
| Place of origin | Afghanistan, Uzbekistan, Turkey, Armenia |
| Region or state | Central Asia |
| Associated cuisine | Afghan cuisine, Uzbek cuisine |
| Serving temperature | Hot |
| Main ingredients | Steamed rice, raisins, carrots, nuts and mutton, lamb or veal |
Kabuli pulao (or pulaw) is a variety of pilaf made in Afghanistan, Uzbekistan, Armenia and Turkey. It is known in Afghanistan as Qābilī palaw (Dari: قابلی پلو, pronounced [qɑːbɪˈliː paˈlaw]), and in Uzbekistan as the Osh palov (pronounced [ɒʃ pɐˈlɒɸ]), with neither country referring to it by the name of the city. In English the dish tends to be known by the name Kabuli. In Saudi Arabia it is known by the name Bukhari rice (Arabic: رز بخاري, romanized: ruzz Bukhārī), after the city of Bukhara, Uzbekistan.
The core ingredients are steamed rice mixed with caramelized carrots and raisins as well as marinated meat. Kabuli pulao is commonly garnished with almonds and pistachios. Saffron may be added to either the rice, the sauce or the garnishes. Varieties of Kabuli pulao have spread from Afghanistan to different parts of Western and Central Asia and Pakistan.