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.

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 erronous 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 charcteristic 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


References

  1. ^ Coussidis, Harris (29 April 2019). "Kabuli Pulao: The national dish of Afghanistan". FMT. FMT Media. Retrieved 28 May 2023.
  2. ^ Roustaei, Omid (8 September 2021). "Afghan rice and carrot pilaf with lamb". The Caspian Chef. Retrieved 28 May 2023.
  3. ^ Marsden, Magnus (April 2021). "Commerce, Cuisine and Cultural Exchange in Afghanistan, West Asia and Beyond" (PDF). Afghanistan. 4 (1). Edinburgh University Press: 66. doi:10.3366/afg.2021.0067. S2CID 234975829.
  4. ^ Marsden, Magnus (April 2021). "Commerce, Cuisine and Cultural Exchange in Afghanistan, West Asia and Beyond" (PDF). Afghanistan. 4 (1). Edinburgh University Press: 6 5. doi:10.3366/afg.2021.0067. S2CID 234975829.
  5. ^ Saberi, Helen (2000). Afghan Food & Cookery (7 ed.). New York: Hippocrene Books, Inc. p. 134. This is Qabili pilau as prepared by the Uzbeks using the dampokht method of cooking rice. It is, I think, a quicker and simpler way than the sof method
  6. ^ Marsden, Magnus (April 2021). "Commerce, Cuisine and Cultural Exchange in Afghanistan, West Asia and Beyond". Afghanistan. 4 (1). Edinburgh University Press: 66. doi:10.3366/afg.2021.0067. S2CID 234975829. Retrieved 28 May 2023. If Saudi publics as well as those visiting the country for trade, pilgrimage and labour, consumed heaps of Bukhari rice in Afghan-run eateries, diners from Afghanistan would take up their positions in more modest cafes serving authentic northern Afghan dishes accordingly: Qabili palaw Uzbeki (Uzbek-style rice with meat), chaynaki (meet cooked with chickpeas in a teapot), seekh kebab (meat grilled on skewers), and kaala pacha (stewed cows feet with black pepper). Such eateries are mostly located in parts of Saudi cities that are and have been for decades home to sizeable and long-standing communities of Central Asian émigrés and northern Afghans, collectively referred to as the 'Bukharis.'
  7. ^ Salah, Maha (27 March 2020). "Bukhari Rice and Chicken". Middle East Monitor. Ardi Associates Ltd. Retrieved 28 May 2023.
  8. ^ wikt:قابل#Persian
  9. ^ "COOKBOOKS". Encyclopædia Iranica . Retrieved 25 March 2025. The older one is the Kār-nāma dar bāb-e ṭabbāḵī wa ṣaṇʿat-e ān "Manual on cooking and its craft," written in 927/1521 by Ḥājī Moḥammad-ʿAlī Bāvaṛčī Baḡdādī for an aristocratic patron at the end of the reign of Shah Esmāʿīl I Ṣafawī (907-30/1501-24).
  10. ^ Baqdadi, Bavarchi (2018) [1521]. A Persian Cookbook - The Manual. Translated by Sayadabdi, Amir; Hassibi, Saman. London: Prospect Books. pp. 95–100.
  11. ^ wikt:قابل#Persian
  12. ^ wikt:کابل#Persian
  13. ^ Miller, Corey (2012). "VARIATION IN PERSIAN VOWEL SYSTEMS" (PDF). Orientalia Suecana. 59 (1): 165. The diphthongs aj and aw are preserved in Dari, e.g. 'find' /pajdā/, 'rice' /palaw/
  14. ^ Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206.
  15. ^ "Persian romanization table" (PDF). Library of Congress. p. 3. Retrieved 30 May 2023. The diphthong romanized aw. فردوسی Firdawsi
  16. ^ "How to Make Perfect Pilaf: A Guide for Beginners". Retrieved 30 May 2023.
  17. ^ Vishal, Anoothi. "What is The Difference Between Pulao (Pilaf) and Biryani?". NDTV Food. NDTV Convergence. Retrieved 30 May 2023.
  18. ^ Ayubi, Durkhanai (25 June 2015). "Parwana Afghan Kitchen's Kabuli palaw". Gourmet Traveller. ARE MEDIA PTY LIMITED. Retrieved 28 May 2023.


Allikas: https://en.wikipedia.org/wiki/Kabuli_pulao
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