Afghani Kabuli Pulao

Pressure cook this fragrant medley for 45 minutes over medium heat, allowing the flavors to meld and the lamb to become incredibly tender. Meanwhile, soak a handful of raisins in hot water for 10 minutes, then drain them, letting them plump up.

In a separate pan, heat 3 tbsp of vegetable oil. Add sliced carrots and sauté them until they become delightfully soft. Then, introduce the raisins and sauté the mixture for an additional 5 minutes. Finally, transfer this delightful combination into a foil packet, setting it aside for later.

In a large pot, bring water to a boil and add a pinch of salt. Toss in the rinsed rice and partially cook it for 5 minutes over high heat, then drain it to perfection. To infuse the rice with a mesmerizing color, heat a pan and mix 1/4 cup of vegetable oil with sugar. As it darkens, add 1/2 cup of water, creating a tantalizing sugar mixture.

In a large pot, layer the cooked rice and the tender, spice-infused lamb, creating a harmonious fusion of flavors. Sprinkle some of the savory broth, the caramelized sugar mixture, and a pinch of the aromatic spice blend, crafted from cumin, cardamom, cinnamon, and clove.

The pièce de résistance! Garnish the rice with the plumped raisins and the soft sautéed carrots. Cover it all with a layer of foil, place the lid securely on top, and let it simmer to perfection for 30 minutes over low heat.

Serve this piping hot Kabuli Pulao and let your taste buds embark on a journey through the heart of Afghan cuisine. Each spoonful offers a symphony of flavors, a balance of sweet and savory, and a rich tapestry of spices that dance on your palate. Bon appétit!