The national dish of Afghanistan is Qabili Palau (also spelled Kabuli Palau or Palao or Palaw or Pilau or Pilaf). Why not make it on August 19 when Afghanistan celebrates their independence day. Here’s what our country chef Humaira says about the national dish of Afghanistan:
Afghan women marriage prospects rely on their ability to prepare Kabuli Palau. Kabuli Palau was created by upper class families of Kabul who could afford to include rich ingredients such as carrots, plump raisins and coveted nuts in their rice. The most important part of making Kabuli Palau is to keep the rice from breaking while it develops a deep rich brown color in the multi-step cooking process. Using unprocessed, long grain white rice is key in succeeding this dish.
About the Country Chef
Humaira Ghilzai was born in Afghanistan and now lives in California. She reconnects to her roots by writing about Afghan culture and cooking her homeland recipes that she publishes on her blog Afghan Culture Unveiled. She passionately shares the wonders of her beleaguered country through its rich culture, delicious food and tells stories about her experiences in Afghanistan.
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about other national dish recipes published on this blog