I found this middle-eastern (Afghani) recipe at http://www.acrossboundaries.ca/ps_adult_skills_kitchen.html#qabilipilau

It’s apparently also known as Kabuli Palau, Qabili Palau, Kabuli Pulao….in essence, it’s a rice dish (Pilau) from Kabul.

It’s become a favorite of mine, so I thought I’d share it here:

cooking time: 1.5 hours, serves 4 Ingredients: 2 cups basmati rice 1/4 cup vegetable oil 1 1/2 pound lamb on the bone or 1 chicken, cut in 1-inch pieces 3 cups water 2 large carrots, cut into matchstick size pieces 1 cup raisins (golden sultanas are recommended) 1 teaspoon cumin 1 teaspoon cinnamon 1/4 teaspoon saffron (optional) 1 teaspoon salt 1 medium onion, diced 1 teaspoon white sugar

How to make Qabili Pilau: 1) On medium heat, brown the onions in oil, then add meat and brown the meat slightly, stir constantly.

2) Add water, salt, cinnamon, and cumin.

3) Cover and simmer on low heat for about 1 hour. Remove the meat from the juice, set juice aside

4) Saute carrots and sugar in oil until lightly browned, then remove from oil. Lightly fry the raisins in oil.

5) Boil the meat juice, then add rice. Turn heat to low, cover, and cook until the rice is tender (15-20 min.)

6) Mix everything together and place in a large oven-proof bowl. Bake at 350 for half an hour to an hour

7) To serve, place on platter with the raisins and carrots showing on top.