How to Cook Vegetarian Kabuli Palaw

Are you avoiding the carrots in your kitchen and looking for a sweet meal to eat instead? Have you ever tried cooking raisins, cardamom, and carrots with rice? Kabuli is the national dish of Afghanistan and it is made in other parts of Central Asia as well. It is a simple dish that is served hot and can be cooked in a variety of ways with a unique flavor that only requires a few simple ingredients. The dish is typically cooked with meat. However, if you are a vegetarian or vegan then Kabuli without meat is the perfect alternative! Read this wikiHow to learn to cook vegetarian Kabuli.

Prep time: 30 minutes
Cook time: 2 hours 30 minutes

Ingredients

2 cup (340 g) white or brown rice
2 cups (0.47 l) water
2 tablespoons (30 ml) vegetable oil
1 tablespoon (3.0 tsp) butter
2 cup carrot
1 cup raisins
1 cup cardamom
2 tablespoons (6.0 tsp) salt
1 tablespoon (3.0 tsp) sugar

Makes 4 servings^{[1]
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Part 1

Part 1 of 2:

Making the Rice

1
Rinse 2 cups of rice under cool water. Before you cook rice, it is important to properly rinse it to wash off any dust. Place 2 cups of rice in a strainer, and rinse it under cold running water.^{[2]
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2
Boil 2 cups of water in a medium or large-sized pot. Let the water boil for 3-5 minutes on medium to high heat.

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3
Pour 2 cups of long-grain rice into the pot. Once the water comes to a boil, pour the rice into the water..
- If you're using white rice varieties, it will take about 15-25 minutes to cook. While brown rice varieties will take about 45 minutes to cook.
- Rice will be ready once it is firm and has absorbed the water
4
Add 1–2 tablespoons (3.0–6.0 tsp) of salt and 1 tablespoon (3.0 tsp) of butter into the pot. Then, stir the rice one time with a spatula. Avoid stirring the rice more than once.
5
Reduce the heat to a simmer. Allow the rice to cook until its designated cooking time.
6
Place the lid on top of the pot. The lid should not be removed from the pot until the rice has reached its designated cooking time.
7
Drain the water. Depending on the type of rice, once the designated cooking time has arrived the water should be drained out of the pot, leaving only the cooked rice inside the pot.

Part 2

Part 2 of 2:

Cooking Vegetarian Kaluli Palaw

1
Shred 2 cups of carrots. Make sure they are thin like spaghetti once shredded.
2
Pour 2 tablespoons (30 ml) of vegetable oil into a pan. You can use a small or medium-sized pan.
3
Add the 2 cups of shredded carrots into the oil. Turn the heat on a medium to low temperature and allow the carrots to cook. The Carrots should be stirred back and forth with a spatula for 5 minutes.
4
Add the rest of your ingredients into the pan. Put in a teaspoon of cardamom powder and 1 tablespoon (3.0 tsp) sugar.
- Mix the sugar, raisins, cardamom, and carrots for 5 minutes with a spatula. Once the mixture has cooked, turn off the heat.
5
Rap the mixture in aluminum foil. Don't drain the oil that was used for frying the mixture because you can use it later on.
6
Allow the pot of rice to steam cook on low heat for about 20 minutes. The low heat will ensure that the rice does not burn.
7
Add the leftover oil that was used to fry the carrot and raisin mixture into the pot of rice. Mix well.
8
Pour the rice on a platter. The size of the platter may vary depending on preference. Now, take the aluminum foil containing the mixture out of the pot.
9
Sprinkle the mixture of raisins, cardamom, and carrots on top of the rice. Enjoy your Kabuli Palaw!