Kabuli Pilau is a traditional rice dish cooked in a spiced stock and topped with cooked carrots, raisins, and nuts. Originating in Kabul, Afghanistan, this dish is extremely popular and commonly found all over Afghanistan and Pakistan, specifically Khyber Pakhtunkhwa following this week’s regional focus. This recipe is vegan and a simplified version of the traditional dish but gives all the all the warm spices, sweet flavors, and savory satisfaction that Kabuli Pilau needs!
Kabuli Pilau can be quite complicated to make with several steps of cooking but luckily many vendors and restaurants have mastered the art of making this delicious dish.
Kabuli Pilau can be made with or without meat (yay) so I’ve been very excited to try a meatless version and also simplify this fairly complicated dish; omitting the meat does reduce the cooking steps too!
My version is very easy to make and gives you all the warm spices, sweet flavors, and savory satisfaction that Kabuli Pilau needs. I am a huge fan of mixing sweet and savory and love Kabuli Pilau for that, so I’m very excited to share this vegan and easy recipe.
This was absolutely delicious topped with kaalay channay (black chickpeas) since it’s almost lamb-y and compliments the pilau really well. I also had it with roasted chickpeas and eggplant (lighty seasoned with salt, pepper, dried oregano and olive oil) and some salad which made a lovely meal!
Let me know if you tried this at home! Happy cooking!
Click here to learn more about Khyber Pakhtunkhwa.