Kabuli pulao

The crown of Afghan cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice dish. Over time, pulao had spread across the country and changed its name to qabili pulao, derived from the Dari word qabil, meaning capable or able, as it was considered that only a truly skilled chef could make a good Afghan-style pilaf. Moreover, an Afghan woman's marriage prospects are said to depend on her ability to make qabili palau. This national dish traditionally consists of steamed long-grained rice mixed with caramelized carrots, raisins, almonds, and chunks of lamb meat, although chicken and beef are also often used. Its unique flavor comes from char masala, a mixture of spices like cumin, cloves, cardamom, cinnamon and black pepper.