Basmati Rice With Carrots, Raisins and Spices (Kabli)

"Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities."
photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:
2hrs 25mins




  • Rinse rice under running water until water is clear.
  • In large bowl, cover rice with water; soak for 1 hour, drain.
  • Add salt to large pot of boiling water; add rice.
  • Cover and simmer until tender, 6 to 8 minutes.
  • Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
  • Pour rice into large Dutch oven.
  • In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
  • Add sugar; stir until dissolved.
  • Add reserved cooking liquid; bring to boil.
  • Slowly pour over rice, stirring to coat.
  • Stir in cardamom, cinnamon, cumin and pepper.
  • Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
  • Spoon into serving dish, mounding attractively.
  • Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
  • In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
  • Spoon over rice.

Questions & Replies

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  1. UmmBinat
    The spicing is light and I did double it with the advice of the intro and another reviewer. My problem was that 1 hour soaking of the Indian Basmati rice I used was too much. The rice broke up somewhat during cooking so the soaking time should depend on the type of rice. I'm sure the original rice used for this recipe in Afghanistan does benefit from the hour though. I have had this dish with meat before and this was, minus the rice mishap a good vegetarianized version. I used sea salt, canola oil to be soy free, freshly ground black pepper, organic carrots, plus the rest. I did steam it less time or my rice would have disintegrated. Served with a whole roast chicken and Recipe#443953. Made for Newest Zaar Tag (Winter).
  2. mary winecoff
    This is a wonderful rice dish that can be cooking while you are making another dish. I served it with chicken curry and it was heavenly. Next time I will double the spices as recommended. Made for Photo Tag.
  3. valerie s.
    Made the recipe alongside the NYTimes Afghan red lentil dahl, and it was a perfect pairing. I did leave out the added sugar. It was plenty sweet without. I also cheated and made the rice per the instructions on the bag in a saucepan with the spices, and then sauteed the carrots and raisins at the end and tossed them together.
  4. Jeff U.
    I didn't mind the amount of spice - maybe because I used the measuring cup for the rice that came with my datung rice cooker (3/4 cup per cup) ;-). I made this recipe in about 45min and it tasted great with perfect consistency: 1. Add 4 cups of rice to your rice cooker pot and rinse. Set the rice to cook. 2. Prepare the spices, carrots and raisins in a large pan (I used a wok) 3. When the rice is done cooking (light on cooker changes to warm) add rice to wok and thoroughly mix with carrots and spices 4. Add back to rice cooker on warm and serve with rest of meal when ready That's it - this method will cut at least 90min off the prep time and it's very easy.
  5. Ummnadir
    Increase the spice amount. My husbands loves this dish and therefore I love this recipe. Finally able to get him to eat his vegetables. lol. smh


  1. Jeff U.
    Rice cooker



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