Kabuli pulao Afghan national dish platter with caramelised carrots, raisins, toasted almonds and tender lamb on fluffy sella basmati rice
Afghan National Dish · Black Cardamom Series

Kabuli Pulao Recipe with Black Cardamom Char Masala

Afghanistan’s national dish — tender slow-braised lamb, sella basmati cooked in two-stage spiced stock, topped with caramelised carrots and raisins. Black cardamom does double work here: first in the meat broth, again in the rice water. This is how it’s meant to be made.

Prep Time30 min
Cook Time2 hrs
Total Time2 h 30 m
Servings6
DifficultyIntermediate
Pods Used3 pods
Gluten-Free Dairy-Free
Published: 1 May 2026 Updated: 1 May 2026 ✅ Fact-checked by Dr. Michael Bennett
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Emily Rhodes, Culinary Writer and Spice Researcher
Written by
Emily Rhodes
Covers South Asian spice culture and kitchen science. Market visits to Kerala, Karachi, and Dubai.
Dr. Michael Bennett, Food Scientist and Phytochemist
Reviewed by
Dr. Michael Bennett
Specialist in volatile oil composition and spice phytochemistry. All technical claims peer-reviewed.
Quick Answer

What is Kabuli Pulao?

Kabuli Pulao (also spelled Qabuli Palaw or Qabeli Pilau) is Afghanistan’s national dish — a fragrant pilaf of long-grain basmati rice cooked in spiced lamb broth, topped with caramelised julienned carrots, plump raisins, and toasted almonds. Unlike biryani, it relies on a restrained four-spice blend called char masala, which centres on black cardamom, cumin, cinnamon, and black pepper. The dish is simultaneously savoury, earthy, and lightly sweet — a balance that defines Central Asian rice cookery.

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Contents

In This Article

  1. Why Black Cardamom Belongs in Kabuli Pulao
  2. Kabuli Pulao vs Biryani — Full Comparison
  3. Recipe Card (Download & Share)
  4. Ingredients
  5. Black Cardamom Substitute Tool
  6. Step-by-Step Instructions
  7. Expert Tips
  8. Difficulty Level
  9. Nutrition
  10. Frequently Asked Questions
  11. Related Recipes

Why Black Cardamom is Non-Negotiable in Kabuli Pulao

Kabuli Pulao is deceptively simple on the surface — rice, meat, a handful of spices. But its depth comes entirely from how those spices are used, and black cardamom (badi elaichi) is the spice that does the heaviest work. Its camphor-forward volatile oils — specifically 1,8-cineole and α-terpineol — are heat-stable and fat-soluble. When the whole pods are added to the simmering meat broth, these compounds extract into the stock over 90 minutes of slow cooking, building a smoky, resinous base that you simply cannot replicate with any other single spice.

In this recipe, black cardamom appears twice: two pods go into the lamb qorma (the braising broth), and a third whole pod goes into the water used to parboil the rice. This dual extraction — fat-phase first, water-phase second — means the smoky depth penetrates both the meat and the individual rice grains. It’s the same technique used in haleem, where black cardamom is added at two different stages for two different reasons. No other spice in char masala behaves this way.

Kabuli Pulao is Afghanistan’s national dish and has been served at weddings and celebrations for centuries. The name references Kabul, though the dish is eaten across Central Asia — called Qabeli Polo in Persian, Palov in Uzbek. What sets the Afghan version apart from Uzbek or Iranian variants is the caramelised carrot-and-raisin topping and the specific char masala spice profile in which black cardamom dominates. If you have been making this dish without whole black cardamom pods, you have been missing its soul. See our guide on green vs black cardamom if you want to understand exactly why green cardamom is not a substitute here.

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Kabuli Pulao vs Biryani — How They Actually Differ

Two iconic rice dishes, often confused — here is exactly where they diverge.

FeatureKabuli PulaoBiryani (South Asian)
OriginAfghanistan / Central AsiaIndia / Pakistan / Bangladesh
Flavour profileMild, savoury-sweet, earthyComplex, aromatic, spicy
ToppingCaramelised carrots, raisins, almondsFried onions, fresh coriander, mint
Spice blendChar masala (4 spices: cumin, black cardamom, cinnamon, pepper)Garam masala or biryani masala (12+ spices)
Cooking methodRice cooked in strained meat stock, then layered for final dumPar-cooked rice layered directly with meat masala, dum together
SweetnessIntentional — from caramelised veg and raisinsAbsent or minimal (except Kolkata biryani with potato)
Rice typeSella basmati (parboiled) preferredAged long-grain basmati
Black cardamom roleLead spice — defines the whole dishSupporting spice — one of many
Heat levelLow to noneMedium to high (depends on recipe)
OccasionWeddings, Eid, celebrations — served whole on platterEveryday through festive — served in pot or individual portions
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Kabuli Pulao Recipe Card

Kabuli pulao Afghan national dish recipe card photo showing lamb, caramelised carrots, raisins and fluffy sella basmati rice

Kabuli Pulao (Afghan National Dish)

★★★★★
4.9 out of 5 (184 ratings)
Prep30 min
Cook2 hrs
Total2 h 30 m
Servings6
DifficultyIntermediate
Pods Used3 pods

Slow-braised lamb cooked in a spiced broth built on black cardamom char masala — rice then cooked in that same stock. Finished with caramelised carrots, raisins, and toasted almonds for the sweet-savoury signature of Afghanistan’s national dish.

Key Ingredients
800g bone-in lamb 500g sella basmati 3 black cardamom pods Char masala 2 carrots, julienned ½ cup raisins Toasted almonds

Ingredients

For 6 servings · Use bone-in lamb for the richest stock

For the Lamb Qorma (Meat Broth)
3 pods
Black Cardamom (Badi Elaichi) 2 pods for the meat broth · 1 pod for rice water — lightly crush before adding
⭐ Key Spice Buy on Amazon →
800g
Bone-in lamb shoulder, 5cm piecesBeef chuck also works — add 45 min extra braising
2 large
Yellow onions, thinly slicedDeep golden brown — not just translucent
6 cloves
Garlic, minced
1 stick
Cinnamon (cassia bark)
4 whole
Cloves
6 whole
Black peppercorns
2 pods
Green cardamom
1 tsp
Cumin seeds
1½ tsp
Char masala powder (freshly ground)Half for meat broth, half for rice water
1 tsp
Salt + more to taste
3 tbsp
Neutral oil or ghee
700ml
Water
For the Rice
500g
Sella basmati riceParboiled — not regular basmati. Soak 60–90 min before cooking
600ml
Reserved lamb stock (top up with water if needed)
1 tsp
Salt
For the Carrot & Raisin Topping
2 medium
Carrots, julienned (matchstick-cut)
½ cup
Raisins (sultanas), soaked 15 min in warm water
¼ cup
Slivered almonds, toasted
1 tbsp
Oil
2 tbsp
Sugar (for caramel water)
Pinch
Saffron in 2 tbsp warm waterOptional — adds colour and floral note
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No Black Cardamom? Find Your Substitute

Select what you have available — the tool will show how to use it and what flavour you’ll sacrifice.

Using Green Cardamom

Use half the amount of green cardamom pods (1.5 pods instead of 3) and add a pinch of smoked paprika to approximate the camphor-smoke note. Green cardamom provides warmth and floral notes but lacks the woody, resinous depth of black. The broth will be lighter and less complex. Toast the green pods briefly in a dry pan before adding to intensify their oil release.

Using Star Anise

Use 1 whole star anise in the meat broth only (not in the rice water). Star anise provides licorice-adjacent depth and works reasonably well in the braising liquid, but its anethole compounds are quite different from black cardamom’s cineole profile. You will lose the smoky, camphor-resinous quality entirely. The dish will still be good — just different. Do not use more than 1 piece or it will overpower everything.

Using Cloves + Cumin

Use 3 extra whole cloves and ½ tsp extra cumin seeds in a 1:2 ratio to partially compensate for the missing black cardamom. This maintains the spiced char masala profile but loses all smokiness. The broth will have more pungency from the cloves and more earthiness from cumin. A small pinch of smoked paprika added at the end helps bridge the gap. This is the best substitute within the char masala spice family.

Smoked Paprika Only (Last Resort)

Add ¼ tsp smoked paprika to the broth and another ¼ tsp to the rice water. This approximates the smoky colour and a thin surface of smokiness but does nothing for the deep camphor-resinous warmth black cardamom delivers. The dish will taste underpowered and flat in comparison. Treat this as a last resort and order proper black cardamom pods before your next batch — the difference is dramatic.

Skip It Entirely

If you have no substitute, skip the black cardamom but keep all other char masala spices — cinnamon, cumin, cloves, and peppercorns. The dish will still be identifiably kabuli pulao, but the broth will lack its characteristic smoky depth. Increase the cinnamon stick slightly (use 1.5 sticks) and add 2 extra peppercorns to compensate. The sweet-savoury balance from the carrots and raisins will carry the dish, but you will notice the absence of that signature earthiness.

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Step-by-Step Instructions

7 steps · Each step explains the why, not just the what

Sella basmati rice soaking in cold water for kabuli pulao — grains turning opaque as they rehydrate
1

Soak the Sella Basmati Rice (60–90 Minutes)

Rinse sella basmati under cold water, agitating gently, until the water runs completely clear — this removes excess surface starch that causes clumping. Transfer to a large bowl and cover with cold water by at least 5cm. Soak for 60 minutes minimum, 90 minutes is better. Drain fully before use.

💡 Why this matters: Sella basmati is parboiled in its husk during processing, which makes it structurally firmer than regular basmati. It needs a longer soak to fully rehydrate the individual grain before cooking. Skip this step and your rice will be unevenly cooked — firm in the centre while the outside gets mushy in the two-stage cooking process.
Toasting char masala spices in dry pan — black cardamom, cinnamon, cloves, cumin, peppercorns releasing volatile oils
2

Toast and Grind the Char Masala

In a dry pan over medium heat, add 1 tsp cumin seeds, 1 cinnamon stick (broken in half), 4 cloves, 6 peppercorns, 2 green cardamom pods, and 1 black cardamom pod (lightly crushed to crack the outer husk). Toast for 60–90 seconds, shaking the pan — stop as soon as the cumin seeds begin to darken and smoke rises. Transfer immediately to a spice grinder or mortar and grind to a fine powder. Divide this ground char masala in half: one half for the meat broth, one half for the rice water.

💡 Why this matters: Whole spices contain volatile aromatic oils locked inside cell structures. Heat causes these oils to vapourise and migrate to the surface. Freshly toasted and ground char masala is 3–4 times more aromatic than pre-ground. Black cardamom’s key compound, 1,8-cineole, is highly volatile — grind it just before use for maximum impact. Cracking the outer husk before toasting allows better heat penetration to the seeds.
Deep golden brown onions browning in Dutch oven before searing lamb for kabuli pulao qorma
3

Caramelise the Onions and Sear the Lamb

Heat 3 tbsp oil or ghee in a heavy Dutch oven or large pot over medium heat. Add the thinly sliced onions and cook, stirring every 2 minutes, for 12–15 minutes until deep amber-brown (not pale gold — they must be properly caramelised). Push onions to the sides. Increase heat to medium-high. Add the lamb pieces in a single layer — do not crowd. Sear for 3–4 minutes per side until browned. Work in batches if needed.

💡 Why this matters: Maillard reactions on both the onions and the meat surface create hundreds of new flavour compounds — the Maillard crust on the lamb cannot be achieved at lower temperatures. The onions must reach deep caramelisation (not just softness) so their sugars break down into the flavour-rich compounds that give kabuli pulao its characteristic sweetness in the base stock. Undercooked onions produce a raw, sharp taste in the final broth.
Lamb simmering in spiced broth with whole black cardamom pods for kabuli pulao qorma
4

Build the Qorma — Slow-Braise the Lamb

Add the garlic and stir for 1 minute. Add the 2 whole black cardamom pods (lightly crushed — they should remain whole), half the ground char masala, 1 tsp salt, and 700ml water. Bring to a boil, skim any grey foam from the surface with a ladle, then reduce heat to low. Cover tightly and simmer for 75–90 minutes until the lamb pulls easily from the bone. Remove the lamb pieces with tongs and set aside. Strain the stock through a fine sieve, pressing the onion solids to extract all flavour. Discard the solids and the whole cardamom pods. Measure 600ml of stock — top up with water if needed.

💡 Why this matters: The two whole black cardamom pods release their fat-soluble volatile oils slowly over the 90-minute braise — hot water extraction of these oils is more complete at longer times and lower temperatures than a rapid boil. Straining the stock removes the fibrous onion solids (which have already given up their flavour) and ensures the rice cooks in a clean, deeply flavoured liquid rather than a murky one.
Caramelising julienned carrots and raisins in pan for kabuli pulao topping — glistening and golden
5

Caramelise the Carrot and Raisin Topping

In a separate frying pan, heat 1 tbsp oil over medium heat. Add the julienned carrots and cook, tossing occasionally, for 7–8 minutes until softened and the edges begin to colour. Add the drained raisins and cook for 2 more minutes until they plump and glisten. Remove from heat. In the same pan, add 2 tbsp sugar and heat without stirring until it melts to a golden amber caramel — about 3 minutes. Carefully add 3 tbsp water (it will spit), stir to dissolve the caramel into caramel water, and set aside for drizzling.

💡 Why this matters: The carrot-raisin topping is not just garnish — it is the sweet counterpoint that defines kabuli pulao’s flavour balance. The carrots need direct heat to trigger caramelisation of their natural sugars, which transforms their sharp raw sweetness into a complex, mellow depth. The caramel water (a technique unique to Afghan pulao) adds a layer of bittersweet gloss to the finished rice that no other technique can replicate.
Parboiling sella basmati rice in spiced lamb stock with black cardamom for kabuli pulao — grains just al dente
6

Parboil the Rice in Spiced Lamb Stock

Bring the 600ml reserved lamb stock to a rolling boil in a large pot. Add 1 whole black cardamom pod (lightly cracked), the second half of the char masala powder, and 1 tsp salt. Taste — the stock should be properly seasoned. Add the drained soaked rice and cook uncovered on medium-high heat for 6–8 minutes, stirring gently once. Test a grain: it should be firm in the very centre but cooked on the outside — 70% done. Drain immediately through a colander. Fish out and discard the whole cardamom pod.

💡 Why this matters: This is the second black cardamom extraction — this time water-phase, pulling the water-soluble aromatic compounds into the rice grains as they parboil. The 70% rule is critical: the rice will finish cooking in the dum stage from residual steam. If you cook it to 90% here, it will become mushy in the final steam. Seasoning the stock properly now means every grain is flavoured from the inside out.
Layering kabuli pulao in pot with rice, lamb, caramelised carrots and raisins before final dum steam
7

Layer and Dum-Steam to Finish

Return the drained parboiled rice to the same pot (or a clean heavy-bottomed pot). Nestle the lamb pieces throughout the rice, distributing evenly. Scatter the caramelised carrots and raisins across the top. Drizzle the caramel water evenly over the surface. Add saffron water if using. Wrap the pot lid tightly in a clean, dry kitchen towel (securing the corners on top of the lid). Place the wrapped lid on the pot and cook on the absolute lowest heat for 25–30 minutes. Do not lift the lid during cooking. Remove from heat, rest 5 minutes, then gently plate onto a large serving platter. Scatter the toasted almonds last.

💡 Why this matters: This is the dum technique — the same method used across Central and South Asian rice dishes. The sealed environment traps steam, which completes the rice cooking gently and evenly. The kitchen towel absorbs condensation from the lid that would otherwise drip back onto the rice, making it wet and clumped. Lowest heat is essential — even medium-low can scorch the bottom. The 5-minute rest after removes the heat and allows the steam pressure to normalise so each grain separates cleanly.
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Expert Tips

4 Things That Separate Good Kabuli Pulao from Great

Sella basmati rice grains close-up showing firmness and length — key for authentic kabuli pulao texture

Always Use Sella Basmati — Not Regular Basmati

Sella basmati is parboiled before milling, which gelatinises the starch inside each grain. This makes it dramatically more resistant to overcooking than regular basmati. In kabuli pulao’s two-stage cooking (parboil in stock + dum steam), regular basmati will turn mushy. Sella rice holds its grain structure through both stages, giving you the separate, fluffy rice that is the hallmark of a well-made kabuli pulao. Find it in South Asian or Middle Eastern grocery stores.

Whole and split black cardamom pods showing seeds inside — the key spice for kabuli pulao char masala

Crack (Don’t Crush) the Black Cardamom Pods

When adding whole black cardamom pods to the broth, crack them with the flat of a knife blade — just enough to split the husk and expose the seeds inside. A full crush destroys the pod’s structure and disperses too many compounds too fast, making the stock taste medicinal. A gentle crack allows a slow, steady release of volatile oils over the full braising time. This technique also makes the pods easier to find and remove after straining. The same principle applies to the pod going into the rice water.

Caramelised julienned carrots in pan glistening with natural sugars for kabuli pulao topping

Cook the Carrot Topping Separately — Always

The carrots and raisins must be cooked in their own pan, not inside the main pot. Adding them raw to the rice would steam them to mushiness and release their moisture into the rice, making it wet. Cooking them separately allows the carrots to properly caramelise — their natural sugars (fructose and glucose) brown at around 160°C, creating the sweet-caramel flavour that defines the topping. The raisins should just plump, not burst. This keeps the topping texturally distinct from the soft rice beneath it.

Kitchen towel wrapped under pot lid for dum steam method in kabuli pulao — prevents condensation dripping

The Towel-Lid Trick is Not Optional

Wrapping the lid in a kitchen towel is the single most important finishing technique in this recipe. Steam condenses on the cold metal underside of the lid and drips back down as water droplets onto the rice — making the top layer wet while the bottom stays dry. The absorbent towel captures this condensation before it can drip. Use a clean, dry cotton kitchen towel. Secure the four corners tightly on top of the lid so they don’t catch on the flame or electric element. This technique is identical to the dum method used in biryani for the same reason.

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Difficulty Level & Time Breakdown

Difficulty Meter
🌶 🌶 🌶 🌶 🌶
Intermediate — 3 of 5
Who Is This Recipe For?

This recipe suits a cook who is comfortable with multi-stage cooking and has made a braised meat dish before. The steps themselves are not technically complex, but the sequencing — braise, make topping, parboil, dum — requires timing and attention. First-time cooks can succeed by reading the recipe in full before starting. The most common failure point is overcooking the rice in the parboil stage, which is easy to avoid by starting a timer and tasting at 6 minutes.

StageTimeType
Rice soaking60–90 minPassive
Char masala toasting & grinding5 minActive
Onion caramelisation + lamb sear20 minActive
Lamb braise (qorma)75–90 minPassive
Carrot & raisin topping12 minActive
Rice parboil in stock8 minActive
Dum steam (final)25–30 minPassive
Rest before serving5 minPassive
Skills Required
  • Comfortable with a heavy Dutch oven or braising pot
  • Can judge caramelisation by colour (amber, not blonde)
  • Comfortable testing rice doneness by biting a grain
  • Can manage two pans simultaneously
  • Understands low-heat dum cooking (no peeking)
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Nutrition Information

Per serving (approx. 1/6 of recipe) · Estimates only · Varies with bone-in meat and fat trimming

610kcalCalories
62gper servingCarbs
34gper servingProtein
22gper servingTotal Fat
7gper servingSat. Fat
3gper servingFibre
12gper servingSugar
480mgper servingSodium
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Frequently Asked Questions

Kabuli Pulao and biryani are both layered rice dishes, but they differ significantly in flavour, origin, and technique. Kabuli Pulao is Central Asian — mild, sweet-savoury, defined by caramelised carrots and raisins. Biryani is South Asian — aromatic, complex, and significantly spicier. In kabuli pulao, the rice is cooked in the meat’s strained broth, then layered for final steaming. In biryani, par-cooked rice and meat masala are layered and cooked together simultaneously. Biryani uses 12+ spices; kabuli pulao relies on the restrained four-spice char masala in which black cardamom is the dominant note.
Sella basmati is parboiled (partially pre-cooked in the husk before milling), which makes each grain structurally firmer and far more resistant to overcooking. Kabuli pulao uses a two-stage cooking process — parboil in spiced stock, then dum steam with the meat. Regular basmati cannot handle this double cooking without becoming mushy. Sella rice holds its shape, remains fluffy, and absorbs flavour throughout without clumping. If you cannot find sella basmati, use the oldest aged regular basmati you can find and reduce the parboil time to 5 minutes.
Yes, chicken is a traditional and more affordable alternative. Use bone-in chicken thighs or leg quarters. Reduce the braising time from 90 minutes to 35–40 minutes — chicken overcooks quickly. The resulting broth will be lighter and less fatty than lamb, so add an extra black cardamom pod and a small piece of additional cinnamon to deepen the stock. Beef is also traditional — use short rib or bone-in chuck and extend braising time to 2–2.5 hours. Lamb shoulder remains the most authentic choice because the rendered fat enriches the stock in a way other proteins don’t replicate.
Char masala is Afghanistan’s signature four-spice blend — “char” means four in Dari. The classic four are cumin, black cardamom, cinnamon, and black pepper, though cloves and green cardamom are commonly added. Pre-made versions exist in South Asian and Middle Eastern stores. However, freshly toasting and grinding the whole spices takes just 5 minutes and produces dramatically better results — the volatile oils in black cardamom (particularly 1,8-cineole) are highly fragile and begin degrading within minutes of grinding. Store-bought ground char masala can be months old. If you must use pre-made, increase the quantity by 30% to compensate for oil degradation.
Three steps prevent mushy rice: first, use sella basmati — regular basmati cannot handle two-stage cooking. Second, only parboil to 70% doneness — the grain should still be firm at the very centre when you drain it. Third, wrap the lid in a kitchen towel during the final dum steam — this absorbs condensation that would otherwise drip back onto the rice. Also soak the rice for at least 60 minutes so grains rehydrate evenly before cooking. And avoid lifting the lid during the 25–30 minute dum stage — the steam release disrupts the even cooking environment.
The sweet-savoury balance in kabuli pulao is a hallmark of Central Asian and Persian culinary tradition, where fruit and caramelised vegetables alongside spiced meat signal a celebratory, prestigious feast. Historically, dried fruits like raisins were expensive and scarce in landlocked Afghanistan, making their inclusion in a dish a marker of hospitality and occasion. The caramelised carrots add earthy sweetness that contrasts with the savoury lamb and earthy char masala. This counterpoint — not heat or spice — is what defines kabuli pulao’s flavour identity and separates it from all other pilaf traditions.
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About the Authors
Emily Rhodes, Culinary Writer and Spice Researcher at CardamomNectar
Recipe Author Emily Rhodes Culinary Writer & Spice Researcher

Emily covers South Asian spice culture, recipe development, and market sourcing. She has visited spice markets in Kerala, Karachi, and Dubai and writes all recipe content on CardamomNectar. Her work on black cardamom’s role in Central Asian and South Asian cooking draws on direct fieldwork and conversations with growers and traders across the subcontinent.

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Dr. Michael Bennett, Food Scientist and Phytochemist at CardamomNectar
Fact Reviewer Dr. Michael Bennett Food Scientist & Phytochemist

Dr. Bennett reviews all scientific and technical content on CardamomNectar. His expertise in volatile oil composition and spice phytochemistry ensures all data meets peer-reviewed standards. He reviewed the volatile oil extraction claims and dual-phase black cardamom analysis in this article, including the 1,8-cineole solubility behaviour across fat and water-based cooking mediums.

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© 2026 CardamomNectar.com · Black Cardamom Recipes · Article: Kabuli Pulao Recipe · Published: 1 May 2026 · Fact-checked by Dr. Michael Bennett

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