Kabuli pulao

Qabeli palaw (Dari: قابلی پلو, pronounced [qäːbeliː päˈläw], often wrongly transcribed as Kabuli pulao, Pashto: قابلی پلاو‎) is a variety of pilaf made in Afghanistan.

Qabeli palaw

Qabeli palaw
Alternative names	Qabili Palaw, Qabuli Palau, Qabeli Uzbaki
Type	Rice
Course	Lunch, dinner
Place of origin	Afghanistan
Region or state	Central Asia
Associated cuisine	Afghan cuisine
Created by	Afghans
Serving temperature	Hot
Main ingredients	Steamed rice, raisins, carrots, Nut_(fruit) and mutton, lamb or veal
Media: Qabeli palaw

The core ingredients are steamed rice mixed with caramelized carrots and raisins as well as marinated meat. Qabeli palaw is commonly garnished with almonds and pistachios. Saffron may be added to either the rice, the sauce or the garnishes.^[1][2] Varieties of Qabeli palaw have spread from Afghanistan to different parts of Western and Central Asia and Pakistan.^[3]

Origin

Albeit frequently misnamed "Kabuli palaw" due to erroneous transcriptions of the Persian "qabeli", the dish did not originate in Kabul. A more likely place of origin for Qabeli palaw is Northern Afghanistan, specifically the border region with Uzbekistan.^[4] A variation of Qabeli palaw made by Uzbeks within Afghanistan is also referred to as "Uzbaki palaw". The Uzbaki version differs from traditional Afghan palaw preparation in that it doesn't steam the rice (sof method), but instead boils the rice until all liquid has been absorbed (dampokht method).^[5]

To add to the naming confusion Afghan émigrés in Dubai and Istanbul marketed this dish as Bukhari rice, again hinting at a possible origin within the Afghanistan and Uzbekistan border region. As Bukhari rice dishes have gained popularity in the Persian Gulf region, those local preparations often differ greatly from authentic Qabeli palaw.^[6][7]

Etymology and History

"Qabeli" in Persian usage means "qualified; able; competent, worthy or deserving".^[8] The name appears to have been applied early on to a complex pilaf dish in Persian-language contexts, with the first written Qabeli pilaf recipes appearing during the Safavid period in Ali Bavarchi's 1521 manuscript "The Manual" (Kār-nāma). This work currently constitutes the oldest cookbook in Persian.^[9]

In Chapter 11(Bāb-e Yāzdahom: Dar Sefat-e Qabuli Palaw va Rešte Palaw va Jovak Palaw va Mānand-e Ān), three Qabeli palaw variations are described, showing early use of key ingredients still characteristic of modern versions. Beyond that, earlier recipes incorporated a host of additional ingredients that have been dropped from the contemporary dish, possibly underscoring Qabeli Palaw’s implied ability to harmonize a rich variety of flavors."^[10]

Spelling

Beyond the persistent mistranslation of the eponymous adverb "Qabeli" as "Kabuli"—a mistake arising despite the distinct first letters of "qabel"^[11] and "Kabul"^[12] in both Persian and English—another common misspelling stems from the romanization of "palaw" as "pulao".^[13] Palaw dishes form a specific and longstanding tradition of rice preparation in Afghanistan, likely dating back as far as Bactrian times.^[14] In terms of linguistics "palaw" exemplifies the pronunciation of the word "pilaf" in Classical Persian پلاو [pʰaˈlaw] wherein the sharp diphthong "aw" or /äw/ is preserved.^[15]

Pulao (Hindustani: [pəlaʊ]) instead refers to a distinct subgroup of pilaf as made on the Indian subcontinent^[16] and reflects a differing pronunciation as shaped by local language.^[17]

Serving

Qabeli palaw is considered a festive and important dish due to the emphasis on quality of the ingredients, as well as being a widely known dish of Afghan cuisine. The dish may be served as a main course, accompanied by traditional side dishes or prepared as part of a banquet.^[18]

See also

• Pilaf
• Afghan Cuisine