“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.”
