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1
Rinse rice and soak in large colander for 4-5 hours.
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2
Pour 1/6 cup of sugar into a large saucepan over medium heat and stir until sugar caramalizes.
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3
Add 1 cup of reserved lamb stock from marinated lamb recipe, 1/2 RawSpiceBar's Afghan Pulao Spices and salt and pepper to taste. Bring to a boil. Remove from heat and set aside.
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4
Drain soaked rice and cook according to package directions. Drain again and pour rice over the caramelized sugar mixture, stirring until well coated. Punch holes in rice, allowing steam to escape, drizzle rice with olive oil.
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5
Drain soaked rice and cook according to package directions. Drain again and pour rice over the caramelized sugar mixture, stirring until well coated. Punch holes in rice, allowing steam to escape, drizzle rice with olive oil.
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6
Combine rice, carrot mixture and prepared lamb.
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7
Cover pot lid with a tea towel. Turn heat to high and cook rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
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8
To serve, top with almonds and pistachios, plus plain yogurt as a side dish. This serves a large family, as is traditional with Afghan communities.
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9
Serve and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @RawSpiceBar & #rawspicebar!
