Before we begin, a word of warning. Do not attempt this dish unless you have the following:
1. A spare few hours
2. The inclination to do a lot of dishes (or, even better, a dishwasher)
3. Considerable patience
As mentioned in our last entry, we’ve been travelling around Spain for the past few weeks, meaning that aside from some paella in Valencia (and some variations on the theme in Córdoba and Madrid), we’ve eaten very little rice, the Spanish preferring to gain their carbs through bread (oh, so much bread) and potatoes. Similarly, we don’t think we’ve eaten lamb since we made beshbarmak nearly two months ago. Reaching Afghanistan on our culinary adventure, therefore, happened at the perfect time.
Afghanistan’s national dish is kabuli pulao, although it seems that the concept of spelling is a loose one where this dish is concerned: for the first word, we’ve also seen qabuli, kubali or kabili; for the second, palaw, palau, pilau, palao and pilaf. However, even Miranda is not enough of a spelling pedant to let this get in the way of what promised to be a gently spiced, fragrant dish. The main ingredient is equally variable, with chicken, beef and lamb all being possibilities, but we opted for lamb for the reason mentioned above. Continue reading