Qabli Palaw Uzbaki, is a traditional Afghan 🇦🇫 dish that holds cultural significance in Afghan cuisine. Specially in the Mazar-I- Sharif. It is a flavorful and aromatic rice dish typically made with long-grain rice, meat (often lamb, Veal or beef), carrots, raisins, and a blend of spices. Ingredients: Golden basmati rice Meat: lamb, Veal or beef Onions Carrots Raisins Sunflower oil Water Salt Pepper Cumin Spice mixture for Palaw: cumin Coriander seeds cardamon Instructions: 1. Washing and soaking the Rice. To prepare rice, start by washing it in cold water until the water runs clear. Then, place the washed rice in a bowl and add water, using twice the amount of water as rice. Allow the rice to soak for at least 2 hours for optimal results. This soaking process will help the rice become longer and tender 2. Broth (Yakhni). Heat sunflower oil in a pan, then add pieces of meat and cook until browned. Next, add roughly chopped onions to the pan with the lamb meat, stirring until they're well mixed and the onions start to brown. Be careful not to burn them. Season with salt, pepper, and cumin. Pour enough boiling water into the pan to cover the meat. Cover and let simmer over low heat for about 45 minutes or until the meat is tender. 3. Adding Carrots & Raisins. Peel and clean carrots, then cut them into small strips. Add these to the broth (Yakhni) and let them cook for a couple of minutes. Afterward, add the raisins. 4. Adding the soaked rice to the pan. After soaking the rice for 2 hours, it's ready to be cooked. Add the drained rice to the pan as shown in the video. Pour in hot water, enough to cover the rice, and cook for about 3-4 minutes. Be cautious not to overcook the rice. Test the texture by squeezing it; it should still have some firmness. 5. Making a mountain. After cooking the rice, create a mountain shape in the pan and make holes as demonstrated in the video. Sprinkle the spice mix (cumin, coriander seeds, cardamom) over the rice. Cover the lid with a towel and seal the pan. Turn the heat down and let it steam for about 30 minutes on low heat, allowing the flavors to blend well. Adjust the cooking times and spices according to your taste preferences. Cooking Qabli Palaw is a time-consuming process; it involves slow cooking. It is important to take the time and do it properly because the result will amaze you. For a more detailed recipe, we would suggest checking the Afghan cooking book "Saphar" by Parwin Zamani. Music: @Qais Ulfat #qabliPalaw #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #qabli #sultanhassani