Translations:Kabuli pulao/4/en

A variation of Qabili made by Uzbeks within Afghanistan is also referred to as "Uzbeki palaw". The Uzbeki version differs from traditional Afghan palaw preparation in that it doesn't steam the rice (sof method), but instead boils the rice until all liquid has been absorbed (dampokht method). Palaw dishes form a specific and longstanding tradition of rice preparation in the region, likely dating back as far as Bactrian times.