Afghan Kabel-Palu Pilaf

Ingredients

Basmati rice 500 g

Vegetable oil 6 tbsp

Onions 2

Lamb (pulp) 900 g

Salt to taste

Pepper to taste

Carrots 2

Raisins 125 g

Cumin 2 tsp

Saffron 1/4 tbsp

Rinse the rice several times in cold water until clean. Add fresh water and let it soak for at least 30 minutes (some people leave it for up to 12 hours).

Heat 4 tablespoons of oil in a large saucepan and add the chopped onion. Fry, stirring, until the onion is light brown.

Remove the onion from the saucepan and add the lamb. Brown the meat well on all sides. Add about 1 cup of water, salt, and pepper to taste to the pan. Bring to a boil, reduce heat, cover, and simmer until the meat is tender.

Remove the meat from the pan and place it in a hot place. Chop the onion into a fine paste, add this mixture to the meat broth, and stir well.

While the meat is cooking, wash, peel, and cut the carrots into strips. Heat the remaining 2 tablespoons of oil in a small saucepan. Add the carrots, and simmer until softened and light brown.

If the carrots remain tough, add a little water and simmer until tender. All the water should evaporate. Remove the carrots from the pan and add the raisins.

 Cook gently until the raisins begin to expand. Remove the oil from the pan, reserving it for serving. Set the carrots and raisins aside.

Boil 5 cups of water and add 1 teaspoon of salt. Drain the rice and add it to the boiling water.

Before draining, parboil the rice in a sieve with boiling water for 2-3 minutes. Place the rice in a large saucepan and sprinkle with cumin and saffron. Take 3/4 cup of the meat juices and pour it over the rice in the pan, gently stirring once.

Then arrange the meat, carrots, and raisins on opposite sides of the pan. Add the remaining oil from cooking the carrots.

 Cover tightly and place the pan in a preheated oven at 150°C for 45 minutes, or on a stovetop burner over low heat for the same amount of time.

To serve, separate the carrots, raisins, meat, and rice. Place 1/4 of the rice on a large platter, top with all the meat, then the remaining rice on top of the meat, and top with the carrots and raisins.

Enjoy!