Afghanistan's national dish featuring tender lamb and aromatic basmati rice topped with caramelized carrots, raisins, and almonds. Sweet-savory balance with delicate spicing creates Afghanistan's most celebrated festive rice dish.
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Heat 100ml oil in large pot and brown lamb chunks on all sides, about 12 minutes
Add sliced onions and garlic, cook until golden, about 8 minutes
Add 1 tbsp salt, cumin, cardamom, cinnamon, and black pepper, stir for 1 minute
Add water or stock, bring to boil, then to and cook covered until lamb is very tender, about 60 minutes
Remove lamb pieces from broth and set aside, strain broth and reserve it (should have about 1 liter)
Heat remaining oil in separate pan and fry julienned carrots with sugar until and golden, about 12 minutes
Add raisins to carrots and cook for 2 minutes until plump, then set aside
in same pan until golden, about 3 minutes, then set aside
Bring reserved lamb broth to boil in large pot, add remaining salt and drained rice
Boil rice uncovered on high heat for 8 minutes until partially cooked and water mostly absorbed
Place lamb pieces on top of rice, cover tightly, heat to very low, and steam for 20 minutes
Remove from heat and let rest covered for 10 minutes
Fluff rice gently and arrange on large platter with lamb, top with carrots, raisins, and almonds
