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1
Place chicken pieces, onions and hot water in a large pot.
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2
Cover and simmer for about 1 hour.
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3
Add salt to taste.
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4
Remove chicken, reserving stock & discard cooked onions.
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5
Preheat oven to 325u00b0F.
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6
Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
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7
Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
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8
Make stock sauce:
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9
Brown onions in butter and remove from heat.
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10
Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
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11
Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
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12
Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
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13
Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
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14
Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
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15
Place in oven for 35 minutes.
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16
Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
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17
There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
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18
Enjoy!
