Afghanistan Kabuli Pualo

To start off this experiment, we began in Afghanistan. Afghanistan's national dish is called Kabuli Pualo. The first thing that jumps out is the use of carrots and rasins. These added a sweet fresh flavor to the warmth of the masala. In addition, this meal was unique in that everything has to be cooked separately and then added together at the end.

While looking around online, I found a lovely recipe by Mirriam Seddiq: https://afghancooks.com/kabuli-pulao-recipe/

I halved the recipe as I will with almost all of the dishes I make. Beef is often used as the traditional meat in Kabuli as well, but this particular recipe called for lamb. Mack doesn't like lamb, so I used beef.

My tip for you is to make sure you go the extra mile and get black cardamon as the recipe suggests for the masala. Do not try to cut corners with all spice as I did the first time around!

The last thing about Kabuli that was interesting was making the sugar solution. I almost burned my eyes when pouring in my sugar, so make sure you do this step carefully!

Kabuli pairs excellently with tzatziki sauce, green cholula, pickled onions, feta cheese and some homemade Naan. I used this recipe for the Naan: https://rasamalaysia.com/naan/ It turned out amazing and I will definitely be making it again soon.

I would give Kabuli Paulo a 7 out of 10. Although it was tasty, especially the day after, it was an incredible amount of work and its unique flavor can be a lot at times.

Check in next week for the cuisine of Albania, Tave Kosi!