Vegetarian Kabuli Pulao

This is a vegan and vegetarian version of Afghanistan’s spice-infused, complex, and richly fragrant rice pilaf.

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INGREDIENTS

Step-by-step instructions!

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Heat oil in a large Dutch oven or stockpot on medium-high heat. Add diced onions and sauté, stirring occasionally.

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When the onion turns translucent add rice, salt, cumin, cardamom, and water.

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Give everything a stir to lift any rice that’s stuck to the bottom. Add vegan lamb to the center of the pot.

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After 15 minutes, remove from heat and set aside, covered, for another 10 minutes.

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Swipe up for full recipe!

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Vegetarian Kabuli Pulao

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