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Kabuli pulao

Central Asian dish

Central Asian dish

FieldValue
nameKabuli pulao
imageAfghan Palo.jpg
captionKabuli pulao
alternate_nameKabuli pulaw, Qabili palaw, Qabeli palao, Qabili Uzbaki, roz Bukhari, Bukhari rice
countryAfghanistan, Uzbekistan
regionCentral Asia
national_cuisineAfghan cuisine, Uzbek cuisine
typeRice
courseLunch, dinner
servedHot
main_ingredientSteamed rice, raisins, carrots, nuts and mutton, lamb or veal

Kabuli pulao (or pulaw) is a variety of pilaf made in Afghanistan and Uzbekistan. It is known in Afghanistan as Qābilī palaw (, ), and in Uzbekistan as the Osh palov (), 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 (), 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.

Origin

Although referred to in English as "Kabuli" (see § Etymology), the dish did not originate in Kabul. More likely, the dish originated at the border of Northern Afghanistan with Uzbekistan. Additionally, longstanding communities of northern Afghans and Central Asian émigrés in Saudi Arabia have collectively referred to themselves as "Bukhari's" (despite not all being from Bukhara), and have marketed this dish in the region as "Bukhari rice".

A variation of Qabili made by Uzbeks within Afghanistan is also referred to as "Uzbeki palaw". The Uzbeki version differs from traditional Afghan palaw preparation in that it doesn't steam the rice (sof method), but instead boils the rice until all liquid has been absorbed (dampokht method). Palaw dishes form a specific and longstanding tradition of rice preparation in the region, likely dating back as far as Bactrian times.

Etymology

"Kabuli" may be a misspelling of "Qabili", which comes from Persian قابل. The name "Qabili" appears to have been applied early on to a complex pilaf dish in Persian-language contexts, with the first written Qabili pilaf recipes appearing during the Safavid period in Ali Bavarchi's 1521 manuscript Kār-nāma ("The Manual"). This work currently constitutes the oldest cookbook in Persian.

"Pulao" arises from a common transcription of "pilaaf" across various languages. In Persian, پلو is often transcribed as "palao", "palaw", "palau", etc to reflect the Classical diphthong , which is preserved in Dari, and is otherwise often transcribed "polow" or "polo" to reflect Iranian dialects, which have largely lost the diphthong.

Serving

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.

References

References

  1. (29 April 2019). "Kabuli Pulao: The national dish of Afghanistan". FMT Media.
  2. (8 September 2021). "Afghan rice and carrot pilaf with lamb".
  3. (April 2021). "Commerce, Cuisine and Cultural Exchange in Afghanistan, West Asia and Beyond". Edinburgh University Press.
  4. (April 2021). "Commerce, Cuisine and Cultural Exchange in Afghanistan, West Asia and Beyond". Edinburgh University Press.
  5. (April 2021). "Commerce, Cuisine and Cultural Exchange in Afghanistan, West Asia and Beyond". Edinburgh University Press.
  6. (27 March 2020). "Bukhari Rice and Chicken". Ardi Associates Ltd.
  7. (2000). "Afghan Food & Cookery". Hippocrene Books, Inc..
  8. Nabhan, Gary Paul. (2014). "Cumin, Camels, and Caravans: A Spice Odyssey". University of California Press.
  9. "COOKBOOKS".).
  10. "What is The Difference Between Pulao (Pilaf) and Biryani?". NDTV Convergence.
  11. (2012). "VARIATION IN PERSIAN VOWEL SYSTEMS". Orientalia Suecana.
  12. (25 June 2015). "Parwana Afghan Kitchen's Kabuli palaw". ARE MEDIA PTY LIMITED.
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This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

meat-and-rice-dishes afghan-cuisine national-dishes
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