"The tastier the Kābuli Pulao, the wiser the person who cooked it"

Kābuli Pulao is a celebratory dish often served at special occasions like weddings, family gatherings, or other festive events. The name "Kābuli" is derived from the capital city of Kabul, highlighting the dish's importance throughout the region. Traditionally, Kābuli Pulao is made with Basmati rice, lamb or beef, raisins, pistachios or almonds, carrots, and a blend of spices (including cardamom, cinnamon, and cumin).

A particularly beautiful anecdote suggests that a well-made Kābuli Pulao reflects the age or wisdom of the cook: the tastier it is, the wiser and more experienced the person who prepared it. Indeed, the art of perfectly balancing all the components — the sweetness and savory elements — requires patience, finesse, and a lot of dedication.

Perhaps it is this dedication that makes Kābuli Pulao so special. A dish that tastes like home, like memories, like togetherness. My vegan version preserves all of that — the fragrant rice, the sweet carrots, the juicy raisins, and the crunchy pistachios. Only the meat is replaced with flavorful soy protein. The preparation differs slightly from the original, but the result? Just as rich in flavor, just as familiar.

The best part: This version honors tradition, is entirely free of animal suffering, and gives an old dish a plant-based future — without compromising on taste. Give it a try and let yourself be convinced!

PERSONAL RECOMMENDATION

Kābuli Pulao tastes best when served with a fresh salad, some unsweetened soy yogurt, and Torchi (vinegar-pickled vegetables).

PREPARATION

1. Prepare the rice: Wash the basmati rice thoroughly until the water runs clear. Then soak in lukewarm water for at least 1 hour. Soaking ensures the grains become long and fluffy during steaming — please don't skip this step.
2. Prepare the soy "meat": Combine the soy strips with the vegetable stock cube, ground coriander, pepper, Pulao spice blend and 380ml hot water. Cover and let soak for about 20 minutes.
3. Make the Pulao broth: Slice the onions and fry in rapeseed oil until very dark — almost burnt. This is intentional: those deep caramelised flavours are the heart of the broth. Add salt, pulao spice blend and 400ml water. Bring to a brief boil.
4. Strain and blend: Drain the soy strips through a sieve — make sure to catch the liquid, it should yield around 380ml of soy broth and forms the base of your pulao fond. Let the strips cool, then squeeze out any excess moisture with your hands. Set the strips aside. Add the 380ml broth to the pot with the onions. Blend everything with a hand blender until smooth. Remove from heat.
5. Fry the soy strips: Fry the squeezed soy strips in plenty of oil over medium-high heat until lightly crispy on the outside. Please don't use less oil — this is what gives them a meat-like texture. Set aside.
6. Cook the rice: Add the soaked and drained basmati rice to the broth. The liquid should sit about a fingertip above the rice — add some more water (around 100ml) if needed. Bring to a boil over medium heat until most of the water has evaporated. The rice should not be fully cooked yet — it will finish during steaming.
7. Prepare the toppings: Cut the carrots into fine strips and fry in a little oil until golden. Add a pinch of sugar and a little cardamom, toss briefly and remove from the pan. In the same oil, briefly toast the raisins — watch them closely, they burn quickly! Wrap the carrots and raisins together in aluminium foil and set aside.
8. Steam: Gently shape the par-cooked rice into a soft mound using a cooking spoon. Use the back of a butter knife to poke a few small holes into the rice so the steam can distribute evenly. Sprinkle 1 level tsp of pulao spice blend on top. Carefully tuck the soy meat and the foil parcel along the sides of the pot without covering the holes. Pour 30ml of water evenly around the edges. Wrap the lid in a clean kitchen towel and seal the pot tightly. Steam on the lowest heat for 1 hour — do not open!
9. Plate up: Layer the finished rice on a large platter: a layer of rice, caramelised carrots, raisins, more rice, caramelised carrots, raisins — then generously scatter slivered almonds and chopped pistachios on top. Done!
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Nosh-e jān! Enjoy your meal!