Afghan Lamb and Rice Pilaf with Carrots and Raisins
Pulao-e Gosfand ba Zardak wa Kishmish
A fragrant and flavorful lamb and rice pilaf, a celebratory dish often served on special occasions in Afghanistan. Tender pieces of lamb are cooked with aromatic spices, sweet carrots, and plump raisins, all layered with fluffy basmati rice. This dish is a delightful balance of savory, sweet, and aromatic notes.
🧂 Ingredients
- 750 g Lamb shoulder, cut into 1-inch cubes
- 500 g Basmati rice, rinsed and soaked for 30 minutes
- 3 medium Carrots, julienned
- 100 g Raisins
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 4 tbsp Vegetable oil or Ghee
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds, ground
- 4 Cardamom pods
- 1 inch Cinnamon stick
- 1 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 750 ml Hot water or Lamb broth
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 2 tbsp Almonds or Pistachios, slivered (for garnish, optional)
👨🍳 Instructions
- 1
Heat oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
💡 Tip: Browning the lamb in batches ensures a good sear and prevents overcrowding the pot. - 2
Add the chopped onion to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
💡 Tip: Scrape up any browned bits from the bottom of the pot as the onions cook. - 3
Stir in the cumin seeds, ground coriander, cardamom pods, cinnamon stick, and turmeric powder. Cook for about 30 seconds until fragrant.
💡 Tip: Toasting the spices briefly enhances their aroma and flavor. - 4
Return the browned lamb to the pot. Add salt and pepper. Pour in the hot water or lamb broth, ensuring the lamb is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the lamb is tender.
💡 Tip: Simmering the lamb until tender is crucial for a melt-in-your-mouth texture. - 5
While the lamb is simmering, prepare the carrots and raisins. In a separate small pan, sauté the julienned carrots in a tablespoon of oil or ghee until slightly softened, about 5 minutes. Add the raisins and cook for another minute. Set aside.
💡 Tip: Slightly softening the carrots before adding them to the rice ensures they cook through evenly. - 6
Once the lamb is tender, drain the soaked rice. Add the drained rice to the pot with the lamb and its liquid. The liquid should come up about 1 inch above the rice. If needed, add more hot water or broth.
💡 Tip: The correct liquid-to-rice ratio is key for fluffy pilaf. - 7
Bring the mixture to a boil, then reduce the heat to low. Scatter the sautéed carrots and raisins over the rice. Cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to absorb excess steam).
💡 Tip: A tight seal ensures the rice steams properly. - 8
Cook for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed. Do not stir during this time.
💡 Tip: Resist the urge to stir the rice, as this can make it gummy. - 9
Once cooked, let the pilaf rest, covered, for 10 minutes off the heat. Fluff the rice gently with a fork, incorporating the lamb, carrots, and raisins. Garnish with fresh cilantro and slivered nuts, if desired.
💡 Tip: Resting allows the flavors to meld and the rice to become perfectly fluffy.
💡 Pro Tips
- ✓For a richer flavor, use lamb broth instead of water.
- ✓Adjust the amount of raisins to your preference for sweetness.
- ✓If you don't have whole spices, you can use 1 teaspoon of garam masala added with the turmeric.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of saffron threads soaked in warm water for a more luxurious aroma and color.
- Include a few dried apricots, chopped, along with the raisins for an extra layer of sweetness and chewiness.
- For a vegetarian version, omit the lamb and use vegetable broth, adding more vegetables like peas or chickpeas.