Afghani/Kabuli Pilaf is a popular dish in Afghanistan, and is known for its aromatic spices and tender rice. Traditionally, it is made with meat, but this recipe will show you how to make a delicious vegan version that is just as flavorful.
The key to making a delicious vegan Kabuli/Afghani Pilaf is to use a variety of vegetables and spices to create the depth and complexity of flavor that the meat would have provided. In the vegan version, we will use chickpeas for protein and vegetables such as carrots, onions, and a range of spices such as cumin and cardamom,to create a satisfying and flavorful dish.
Ingredients
- Basmati rice- washed and soaked for at least 30 minutes to an hour.
- Onion- medium size, onion peeled and diced.
- Carrots- peeled and cut into julienne style
- Chickpeas-boiled or canned
- Raisin
- Ginger pastes
- Garlic paste
- Cardamom
- Cumin
- Vegetable oil
- Salt and black pepper
- Saffaron
How to make vegan afghani/kabuli pilaf
- To make the vegan Afghani/ kabuli pilaf, start by soaking your basmati rice for at least 30 minutes to an hour. While the rice is soaking, prepare your vegetables by peeling and dicing the onions and julienne cutting the carrots.
- In a large pot, heat the oil over medium heat and add the diced onions. Saute them for a few minutes until they start to soften and become translucent.
- Add ginger garlic paste and saute for a few more minutes.
- Add Julianne carrots, boiled / canned chickpeas, black pepper and salt.
- Add 4 cups of warm water. Drain the pre soaked rice, add to the pot and stir with the carrots and chickpeas.
- Cover and cook on medium low heat until water evaporates (rice should be done 80% at this stage).
- Meanwhile, grind the green cardamom and cumin to make a fine powder. add to the pilaf.
- Add raisins and a few strands of saffron(soaked in 1 tablespoon of water or milk) on top.
- Cover a foil and cook for 5-10 minutes on a low flame.
- Once done, mix the rice gently.
Some helpful tips to make good vegan kabuli pilaf
- Use good quality basmati rice: Basmati rice is the key ingredient of this dish, and using a good quality brand will make a huge difference in the final result. Look for aged basmati rice, as it has a firmer texture and can absorb more flavors.
- Soak the rice: Soaking the rice for at least 30 minutes before cooking will help to remove excess starch and prevent it from sticking together. Soaking also helps to ensure that the grains are cooked evenly.
- Don't overcook the rice: Overcooked rice can become mushy and lose its texture. Follow the cooking instructions carefully and avoid stirring the rice too much, which can break the grains.
- Use flavorful spices: The spices are what make this dish so fragrant and delicious. Use high-quality spices like cumin and cardamom for the best flavor.
Other easy recipes to try
Easy Chana Masala (Chickpea Curry)
Recipe video
📖 Recipe
Vegan Kabuli Pilaf Rice
Afghani/ Kabuli Pilaf is a popular dish in Afghanistan, and is known for its aromatic spices and tender rice. Traditionally, it is made with meat, but this recipe will show you how to make a delicious vegan version that is just as flavorful.
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Servings: 8 people
Ingredients
- 3 cups basmati rice(washed and soaked in warm water for 1 hour)
- 1 cup oil
- 1 onion, medium
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 3 carrots, julienne cut
- 3 cups chickpeas, boiled or canned
- 1 tablespoon black pepper
- salt to taste
- ½ cup raisins
- 1 tablespoon cardamom
- 1 tablespoon cumin
- saffron few strands(optional)
- 4 cups warm water
Instructions
- Soak 2 cups of basmati rice in water for 30 minutes to an hour.Peel and dice onions and julienne carrots.
- Heat oil in a large pot over medium heat and add the diced onions. Sauté until they become translucent.
- Add ginger garlic paste and sauté for a few more minutes.
- Add the julienned carrots, boiled or canned chickpeas, black pepper, and salt.
- Add 4 cups of warm water to the pot. Drain the pre-soaked rice and add it to the pot. Stir with the carrots and chickpeas.
- Cover the pot and cook on medium-low heat until the water evaporates (rice should be about 80% cooked at this point).
- Grind green cardamom and cumin to make a fine powder. Add it to the pot.
- Add raisins and a few strands of saffron (soaked in 1 tablespoon of water or milk) on top of the rice. Cover with foil and cook for 5-10 minutes on low heat.
- Once done, gently mix everything with a spoon and serve hot.
Notes
- Use good quality basmati rice: Basmati rice is the key ingredient of this dish, and using a good quality brand will make a huge difference in the final result. Look for aged basmati rice, as it has a firmer texture and can absorb more flavors.
- Soak the rice: Soaking the rice for at least 30 minutes before cooking will help to remove excess starch and prevent it from sticking together. Soaking also helps to ensure that the grains are cooked evenly.
- Don't overcook the rice: Overcooked rice can become mushy and lose its texture. Follow the cooking instructions carefully and avoid stirring the rice too much, which can break the grains.
- Use flavorful spices: The spices are what make this dish so fragrant and delicious. Use high-quality spices like cumin and cardamom for the best flavor.
Hania says
This worked exactly as written, thanks!
Samantha says
My family loved this! It's very easy vegan week night dinner in our family.
Aleena says
It's so flavorful. My family loved this!