What is the origin of Kabuli Palau , what now seems to be the Afghan national dish, both in restaurants in major dinners or weddings? Since I frequent in Afghanistan, namely the mid-seventies, this pilaf (or pilaf) cooked with almonds, raisins and carrots I had always thought the Afghan dish par excellence. But some friends I have made you doubt, first, that his name is not original but qabili kabuli palau palau and therefore the plate does not refer to the capital city but to another source: Turkmen, Uzbeks, or I have suggested. References I found by consulting the surface of the Network, are saying that the Afghan palau or shovel (پلاو pulao / Pula in Pashto) is cooked in ways other than Uzbekistan ( Palov, osh ) * even if not exactly as Persian. I mean, what a mess. It seems that Alexander the Great in Bactria came across pilaf and that its army has been brought home, if not the recipe that long rice (in greek pilaf ) and inevitable in the preparation of pilaf but this was very different systems of cooking and is a thousand miles away from our risotto (both for preparing both for the raw material), although an Indian or a Chinese, our risotto looks like a (bad) version of pilaf.
The thing now is to figure out if qabili is only a linguistic contamination of Kabul, or vice versa, and whether and how the time has also made him this dish by dish in the capital and national dish. And if it was pilav Uzbekistan, Turkmen, Persian qabili to transform from Kabul, or even to take the place of an otherwise cooked rice in vogue decades ago. To my friends say that Afghans in the fifties were exiled to Italy, their home was not the Afghan pilaf Kabuli Palau but the current rice cooked in a manner very similar to Persian. That Kabul, when it was prepared, it was nothing more than a qabili ... The fact is that now in Afghanistan, but this was already true in the seventies, blowin 'Kabuli Palau. I wonder if the end of the sixties as the seventies, when tourism began to discover Afghanistan, the restaurateurs have not chosen this qabili, one of the many variant pilaf, maybe that was particularly attractive as exotic to the early Western patrons. Or if it was the house of Zaher Shah, or the time of Daud to impose it as happens in so many fashions that pass through the kitchen and taste imposing on others. And then the thing has not changed al punto che oggi, in un qualsiasi ristorante non solo di Kabul, in ogni matrimonio e se siete invitati a una cena importante... vi ritrovate davanti il kabuli.
Qabil in persiano però significa bravo, bravura, e questo allora potrebbe spiegare tutto ed essere all'origine del nome poi masticato e rimasticato fino a trasformasri in kabuli....di Kabul (quella Q non è una K ma è difficle da pronunciare per noi occidentali). Quien sabe? Misteri di un certo fascino che raccontano epopee culturali. A casa mia (sono nato a Milano), negli anni Cinquanta, mangiavo spaghetti al pomodoro almeno due-tre volte la settimana. Ma mia madre, lombarda con origini venete, told me that the pasta had never peeped into his house before the Second World War. If anything, polenta and rice. But now you say that pasta is not the ultimate Italian dish with pizza? Yet only fifty years ago, pasta was eaten only in southern Italy. We were Kabuli rice and peas, saffron risotto and casseula. Not to mention Friday's lean. And who remembers the most?
I took the names from Tfode
a thing well done, I think, on Afghanistan's cuisine can be read here
also point Aushpazi Wali Zikr (1999 Trivision)
The photo is of Roman Martinis
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