Basmati Rice With Carrots, Raisins and Spices (Kabli)

Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities.

• Ready In: 2 hrs 25 mins
• Serves: 8

Ingredients

• 2  cups basmati rice
• 1  tablespoon salt
• 1⁄4 cup  vegetable oil
• 1  tablespoon granulated sugar
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon pepper
• 4  carrots
• 1  cup golden raisin

Directions

1. Rinse rice under running water until water is clear.
2. In large bowl, cover rice with water; soak for 1 hour, drain.
3. Add salt to large pot of boiling water; add rice.
4. Cover and simmer until tender, 6 to 8 minutes.
5. Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
6. Pour rice into large Dutch oven.
7. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
8. Add sugar; stir until dissolved.
9. Add reserved cooking liquid; bring to boil.
10. Slowly pour over rice, stirring to coat.
11. Stir in cardamom, cinnamon, cumin and pepper.
12. Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
13. Spoon into serving dish, mounding attractively.
14. Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
15. In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
16. Spoon over rice.