Kabuli Pulao (Afghanistan's National Rice) 🥕

Zubereitung

1. 1

   Simmer the lamb with bay, cinnamon stick, cardamom pods, half the onion, garlic, salt and 1.2 L water until fork-tender (60–75 min). Strain: keep broth and meat, shred the bigger pieces.

2. 2

   In a wide pan, melt half the butter and fry the remaining sliced onion to gold; add the shredded carrots with a splash of broth, sugar off their own juices, and cook until deeply coloured but not mushy. Stir in raisins and ground spices; set some carrot-raisin mix aside for the top.

3. 3

   Parboil the soaked rice in well-salted water with a little oil for 5–6 min — firm at the core. Drain.

4. 4

   In the pot, lay the meat on the bottom, blanket with rice, dot the carrot-raisin mix through the middle and on top, dot with remaining butter, and pour in enough warm lamb broth to come just level with the rice.

5. 5

   Seal the lid, low heat 25–30 min until the liquid is gone; rest 10, then invert or fold onto a platter into a mound, crowned with the reserved carrots, nuts and saffron.

6. 6

   Serve with a salad of cucumber and yoghurt, and bashombur if you want it complete.