| Qabeli palaw | |
| Alternate Name: | Kabuli Pulao, Uzbek palaw, Bukhari rice |
| Country: | Northern Afghanistan |
| Region: | Central Asia |
| Creator: | Afghan cuisine |
| Type: | Rice |
| Course: | Lunch, dinner |
| Served: | Hot |
| Main Ingredient: | Steamed rice, raisins, carrots, and lamb or veal |
Qabeli palaw (قابلی پلو, pronounced as /prs/, also transcribed as Kabuli pulao, Pushto; Pashto: قابلی پلاو) is a variety of pilaf made in Afghanistan.
The core ingredients are steamed rice mixed with caramelized carrots and dry raisins as well as marinated lamb meat. Qabeli palaw is commonly garnished with almonds and pistachios. Saffron may be added to either the rice, the sauce or the garnishes.[1] [2] Varieties of Kabuli palaw have spread from Afghanistan to different parts of Western and Central Asia and Pakistan.[3]
Even though frequently misnamed "Kabuli pulao", the dish did not originate in Kabul. The more likely place of origin is Northern Afghanistan, specifically the border region with Uzbekistan.[4] [5] A variation of Qabeli palaw made by Uzbeks within Afghanistan is also referred to Uzbaki palaw. The Uzbaki version differs from traditional Afghan palaw preparation in that it doesn't first soak, then parboil, then steam the rice until fluffy, but rather just boils the rice until all liquid has been absorbed.[6]
To add to the naming confusion Afghan émigrés in Dubai and Istanbul marketed this dish as Bukhari rice, again hinting at a possible origin within the Afghanistan and Uzbekistan border region. As bukhari rice dishes have gained popularity in the Gulf region, those local preparations often differ greatly from authentic Qabeli palaw.[7] [8]
A common source of misspelling is the romanization of palaw as "pulao".[9] Palaw dishes form a specific and longstanding tradition of rice preparation in Afghanistan, likely dating back as far as Bactrian times.[10] In terms of etymology palaw constitutes the classical pronunciation of Persian پلاو pronounced as /[pʰaˈlaw]/ wherein the sharp diphthong "aw" or /äw/ is preserved. This diphthong should be pronounced closely akin to the English word cow /kaʊ/ and is therefore incorrectly romanized with the spelling "pulao".[11]
Pulao (pronounced as /hns/) instead refers to a distinct subgroup of pilaf as made on the Indian subcontinent[12] and reflects a differing pronunciation as shaped by local language.[13]
Qabeli palaw is considered a festive and important dish due to the emphasis on quality of the ingredients, as well as being a widely known dish of Afghan cuisine. The dish may be served as a main course, accompanied by traditional side dishes or prepared as part of a banquet.[14]