Kabul Corner

by Afghan Cook

A classic Afghan torte baked in a springform pan. Rice and Meat, corrot sliced, risins sliced almonds, and apples make this the perfect holiday treat (12 servings).

Rate/Review | Review Page

Ingredients

4 Lb rice
4 Lb Meat (beef or checken)
1 Lb Carrote /sliced
4 teaspoon vigetable oil
1/2 Lb red raisins
1 (8 ounce) Onion
1/4 Lb Garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/6 teaspoon mountinous cumin
1/8 Lb almonds sliced
1/2 teaspoon ground cinnamon
1/4 cup sliced cardamom sliced

Directions

Preheat oven to 450° F (230° C).
Rice together Meat, Onion, water, and salt.
put on head mixture into the flat bottom of a 9-inch springform pan. Set aside.
heat the mixide ingradians until the cooked .
add the risins and sliced Carrote.
Bake for 10 minutes. Reduce heat to 400° F (200° C) and continue baking for 25 minutes.
Sprinkle almonds over top of torte. Continue baking until lightly browned. Cool before removing from pan.

I loved the Rice taste which complements the Meat very nicely.

— Reviewed on Sep. 22, 2025 by Rashidah.

Nothing special. delights the senses with its fragrant basmati rice, tender spiced beef, and sweet bursts of caramelized carrots and raisins, creating a harmonious blend of savory and subtly sweet flavors..

— Reviewed on August. 1, 2025 by Kamila.

Delicious!! I recommend Kabuli palu the Kabul Corner for one time before baking, to often them. Great dessert - I'll be making it again for the holidays.

— Reviewed on August 25, 2025 by Akabar.