Qabili pilaf or Kabuli pilaf or Qabili pilaf is one of the famous types of pilaf in Afghanistan. This pilaf is also produced in neighboring countries such as Iran and Uzbekistan. In preparing this food, the most popular dish in Mazar-e-Sharif, thin rice, mutton, carrots, raisins, and sliced pistachios and almonds, are used.
Kabili pilaf with Kabuli pilaf is one of Afghanistan's famous and popular dishes, which is also known in neighboring countries such as Pakistan and Iran. Making a good pilaf may remind you of our pilaf, but it is entirely different. First, prepare this popular Afghan dish and chop the onion and fry it in some oil until golden.
Add the meat, divided into 3 cm pieces, to the hot onion and fry it until it darkens in color and the meat juices collect. Now add some boiling water and let it cook on high heat. Then turn down the heat, close the lid and let the meat cook for an hour.
Peel a squash, grate it and squeeze the juice. If the raisins are firm, soak them in cold water for 15 to 20 minutes to soften them. Wash sliced pistachios and almonds and pass through a sieve. Put half of the hot onion that you separated in a frying pan, put it on a medium heat, and then add the carrots and fry for five minutes. Add raisins, sliced almonds, and pistachios, fry a little and then remove from heat.
Caramelizing sugar is suitable for pilaf. To caramelize the sugar, pour it into a suitable container and place it on low heat without water. Let the sugar begin to melt. When it is partially melted and its color is brownish, stir it until the unmelted part dissolves in the melted region, and a one-handed caramel is obtained.