Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Royal Afghan Dinner

Rice is king in this meal of savory vegetables, aromatic spices, and fork-tender lamb

Fine Cooking Issue 06
Photos: Suzanne Roman & Susan Kahn
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

In a proper Afghan dinner, a rice dish is the main and most important element. Here, the author explains how to prepare qabuli palau, which is filled with tender chunks of lamb and flavored with onions and seven spices. It’s served with two complementary vegetable stews and a crisp salad. He shares his kitchen fumbles after moving to the United States and how to avoid his mistakes, how to set the table, and what to do with leftovers – if there are any.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.