Rice Pilaf with Lamb, Carrots, and Raisins

4.8(8)

This lamb-rich, Uzbek-style pilaf is typical of the fare served by northern Afghans to mark festive occasions. Despite the absence of spices and herbs, it is a surprisingly complex dish.

by Sher Dil Qader·published 2007-08-24

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Servings

(8–10)

Total time

Calories / serving

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Ingredients (8)

serves

3 cups basmati rice (7 ounces)basmati
1 medium onion, choppedonion
3 tablespoons olive oilolive-oil
1 1/2 pounds boneless lamb shank (from 2 1/4 pounds bone-in shanks), cut into 1 1/2- to 2-inch pieces
4 1/2 to 5 cups water, dividedwater
2 large carrots, cut into 1/8-inch-thick matchstickscarrot
1 cup raisins (6 ounces)
Accompaniments: chicken kebabs and cilantro garlic yogurt sauce

Instructions (4 steps)

01Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
02While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
03

Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.

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Not rich — missing servings, total time, or calories.