Nadiya Hussain’s kabuli pulao with qorma-e-sabzi: ‘Joy in every single mouthful’
Nadiya Hussain’s kabuli pulao with qorma-e-sabzi: ‘Joy in every single mouthful’
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This lamb pulao with greens is a real showstopper. “I had this very dish at a tiny restaurant that serves authentic Afghani food,” says Nadiya Hussain, whose new cookbook Rooza, explores recipes for Ramadan from 30 different countries. “When I go to a restaurant that I have never eaten at before and where the cuisine is new to me, I always ask the waiting staff what they recommend, and this was it. I love rice in all its forms and this recipe perfectly captures the essence of the Kabuli pulao from what I can remember. Lightly scented rice served with spinach and a sweet and savoury carrot topping. Joy in every single mouthful.”.
![[‘Rooza’ is bigger and bolder than Hussain’s other books and also incredibly beautiful]](https://static.independent.co.uk/2025/01/22/08/21152551-18de48e8-c2a2-4d8d-b4b7-3f3dbf087ffb.jpg)
Serves: 6. Ingredients:. For the pulao:. 150g ghee. 4 cloves. 3 bay leaves. 1 large cinnamon stick. 2 onions, thinly sliced. 2 tbsp garlic paste. 2 tbsp salt. 500g diced boneless lamb. 3 tbsp garam masala. 100ml hot water. 500g basmati rice. 650ml boiling water. For the qorma-e-sabzi:.
3 tbsp oil. 1 bunch of spring onions, thinly sliced. 1 tsp salt. 1 lemon, juice only. 1kg frozen spinach. 2tsp ground coriander. 1 tsp ground black pepper. Small handful of fresh coriander. Small handful of fresh dill. For the carrot topping:. 2 carrots, grated. 50g raisins.
40g almonds, toasted. 3 tbsp vinegar. 2 tsp honey. Method:. 1. Start by making the pulao. To a large pan add all the ghee and, over a high heat, allow the ghee to melt. Add the cloves, bay leaves and stick of cinnamon and let the whole spices sizzle in the melting ghee.
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