Vegetarian Qaubili Pilau Afghanistan
Transport your taste buds to Afghanistan with this Vegetarian Qaubili Pilau, a vibrant, meat-free twist on a cherished Afghan classic. This aromatic rice dish combines tender basmati rice, hearty chickpeas, and a medley of warm spices like cumin, cardamom, and cinnamon, perfectly balanced with sweet golden raisins and caramelized carrots. Slow-simmered in vegetable broth for unmatched depth of flavor, this comforting pilau is beautifully garnished with crispy onions, slivered almonds, and fresh cilantro for an irresistible presentation. Whether you're seeking an impressive vegetarian main or a festive side dish, this recipe blends bold flavors and fragrant spices into a meal that’s as beautiful to serve as it is delicious to eat. Perfect for family dinners or special occasions, this vegetarian Afghan pilau is sure to delight!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 2 large Carrots
- 0.5 cup Golden raisins
- 1 large Onion
- 3 cups Vegetable broth
- 3 tablespoons Butter or ghee (or vegan butter for a vegan option)
- 1 teaspoon Cumin seeds
- 1 stick Cinnamon stick
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Slivered almonds (optional, for garnish)
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 tablespoons Vegetable oil
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak in fresh water for 20 minutes, then drain.
Peel and julienne the carrots. Thinly slice the onion.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the thinly sliced onion and sauté until golden and caramelized, about 10 minutes. Remove half of the caramelized onions and set them aside for garnish.
Add the cumin seeds, cinnamon stick, ground cardamom, ground cloves, turmeric, salt, and black pepper to the pot. Stir for 30 seconds to release the aroma of the spices.
Add the soaked and drained basmati rice to the pot. Gently mix to coat the rice with the spices.
Pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is fluffy and cooked through.
Meanwhile, in a separate pan, heat 1 tablespoon of butter or ghee over medium heat. Add the julienned carrots and sauté for 5-7 minutes, until soft and slightly caramelized. Add the golden raisins and cook for another 1-2 minutes, just until they puff up. Remove from heat.
Once the rice is cooked, gently fluff it with a fork. Layer the cooked chickpeas, sautéed carrots, and raisins over the rice. Cover and let it steam on low heat for 5 minutes to meld the flavors.
Transfer the Qaubili Pilau to a serving dish, arranging the carrots and raisins on top for presentation.
Garnish with the reserved caramelized onions, slivered almonds, and fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 23.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
