Celebration rice crowned with carrots, nuts, and lamb

Rice is the heart of Afghan meals, and palaw is its showpiece. The national dish—Kabuli/Qabeli Palaw—bakes fragrant rice with lamb stock, then tops it with fried slivers of carrot, raisins, and often pistachios or almonds. Variants include spinach-green zamarod palaw, orange-scented narenj palaw, and vegetarian mash palaw. These dishes often appear at weddings and holidays and pair with simple sides or yogurt for balance. Beyond celebratory platters, Afghan rice cookery distinguishes challow (white rice served with stews) from palaw (rice mixed with stock and aromatics before baking). That technique—caramelizing sugar for color and finishing in the oven—creates the signature jeweled look and layered flavor.