Qabeli palaw
| |
| Alternative names | Qabeli palaw, Uzbek palaw, Bukhari rice |
|---|---|
| Type | Rice |
| Course | Lunch, dinner |
| Place of origin | Northern Afghanistan |
| Region or state | Central Asia |
| Created by | Tajik cuisine |
| Serving temperature | Hot |
| Main ingredients | Steamed rice, raisins, carrots, and lamborveal |
Qabeli palaw (Dari: قابلی پلو, pronounced [qäːbeliː päˈläw], also transcribed as Qabeli palaw, Pashto: قابلی پلاو) is a variety of pilaf made in Afghanistan, Tajikistan and Uzbekistan.
The core ingredients are steamed rice mixed with caramelized carrots and raisins as well as marinated lamb 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 Kabuli palaw have spread from Afghanistan to different parts of Western and Central Asia and Pakistan.[3]
Even though frequently misnamed "Kabuli pulao", the dish did not originate in Kabul. The more likely place of origin is Northern Afghanistan, specifically the border region with Uzbekistan.[4][5] A variation of Qabeli palaw made by Uzbeks within Afghanistan is also referred to Uzbaki palaw. The Uzbaki version differs from traditional Afghan palaw preparation in that it doesn't first soak, then parboil, then steam the rice until fluffy, but rather just boils the rice until all liquid has been absorbed.[6]
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 Gulf region, those local preparations often differ greatly from authentic Qabeli palaw.[7][8]
A common source of misspelling is the romanization of palaw as "pulao".[9] Palaw dishes form a specific and longstanding tradition of rice preparation in Afghanistan, likely dating back as far as Bactrian times.[10] In terms of etymology palaw constitutes the classical pronunciation of Persian پلاو [pʰaˈlaw] wherein the sharp diphthong "aw" or /äw/ is preserved. This diphthong should be pronounced closely akin to the English word cow /kaʊ/ and is therefore incorrectly romanized with the spelling "pulao".[11]
Pulao (Hindustani: [pəlaʊ]) instead refers to a distinct subgroup of pilaf as made on the Indian subcontinent[12] and reflects a differing pronunciation as shaped by local language.[13]
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.[14]
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.'
The diphthongs aj and aw are preserved in Dari, e.g. 'find' /pajdā/, 'rice' /tʃalaw/
The diphthong romanized aw. فردوسی Firdawsi
Food
