Rice

White rice steamed by the absorption method, soft and fragrant.

A sweet-savory rice with bitter-orange peel, almonds, and pistachio.

Steamed white rice with eggplant.

Rice layered and steamed with a meat braise.

Rice steamed in seasoned meat broth.

A browned, deeply colored rice pilau.

Browned rice steamed with meat — the foundation of the pilau family.

Rice steamed with fresh dill.

Rice steamed with eggplant.

The Herati kitchiri — mung beans and rice cooked soft together.

Lamb steamed with rice by the dampokht method.

Rice steamed with small spiced meatballs.

Rice steamed with mung beans.

Rice steamed with mushrooms.

Rice steamed with thin noodles.

A second preparation of noodle pilau.

Afghanistan's national dish — steamed long-grain rice crowned with caramelized carrots, raisins, and tender lamb. Though often spelled “Kabuli palaw,” the name is not thought to come from the city of Kabul; it is generally traced to the Persian word qabel (“worthy”), a dish worthy of an honored guest.

Ruby-hued rice, jeweled like a garnet.

Emerald rice steamed with spinach and herbs.

A second preparation of steamed pilau.

Pilau built around a whole stuffed chicken.

Sweet saffron rice, golden and fragrant.

The Uzbek rendering of qabeli, rich with carrot and raisin.

Sof is a method of cooking rice

Steamed rice served with a ruby cherry braise.

Steamed white rice served with a clove-scented meat sauce.

Steamed white rice with dill.

Steamed rice with an emerald spinach braise.

Steamed white rice served with fish.

Steamed white rice served alongside a meat braise.

Steamed white rice with meatballs.

Steamed white rice with a spinach-and-herb braise.

Steamed white rice with a turnip braise.