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Afghan pilaf
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Afghan pilaf

120 min4 serv.19 февр. 2026 г.

Description

Traditionally, Afghan pilaf is prepared exactly as described in my recipe, only not on the stove in a pot, but in a cauldron over an open fire. I took the classic recipe and adapted it for home cooking conditions. The pilaf made according to this recipe turns out very tasty and authentic—just as it should be. Give it a try.

Instructions

  1. 1

    Step 1

    Step 1

    Heat the oil in a large enough pot to accommodate all the ingredients. Add the coarsely chopped onion and fry for 2 minutes, then add the lamb cut into large pieces (about 6 cm on a side). Fry for 15 minutes, stirring occasionally.

  2. 2

    Step 2

    Step 2

    Remove the fried meat with onions from the pot.

  3. 3

    Step 3

    Step 3

    Into the same pot, add the carrot cut into strips.

  4. 4

    Step 4

    Step 4

    Place the pieces of meat on the carrots.

  5. 5

    Step 5

    Step 5

    Next, place the fried onion, raisins, nuts (preferably shelled pistachios), and garlic (whole cloves).

  6. 6

    Step 6

    Step 6

    Place the rice on top. Pour in water, add salt and pepper. Bring to a boil and simmer for 10 minutes over low heat. Then reduce the heat to the lowest setting, cover the pot with a lid, and let it simmer for about an hour without stirring. Afghan pilaf is ready.