Afghani Kabli Pulao

Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; (alternatively, use 4 cloves [halved or ⅓ tsp ground] and 1 cinnamon stick),transfer to a saucepan. Add halved onion, 4 garlic cloves (crushed), 1 tsp black pepper, 1 tsp cumin seed, 1 tsp salt, 1 tsp sugar, 1 tsp paprika, and 1 tsp coriander seeds, pinch of saffron. Pour in water to cover.

Cook on high for 5 minutes, 20 min on medium, then 10 minutes on low.

Strain broth into a bowl.

Heat the ½ cup of olive oil in a fry pan to medium temperature and fry onions with 3 chopped garlic cloves until golden brown (about 7-10 minutes).

Add meat pieces (with fat) to the pan and cook until light brown on both sides.

Add 1 cup of water and 1 teaspoon salt (The oil will splatter when you add the water so be careful) and bring to a boil.

Lower the heat and simmer covered until the meat is tender. Add more water if required.

In a separate pan, toast ¼ cup chopped pistachios over medium heat, and stir them constantly for 7 minutes, or until they turn light brown. Remove from the pan and keep aside.

Sauté carrots, in a small quantity of oil, add 2 tbsp sugar and ¼ cup water and fry until softened. Remove from the pan and keep aside.

Add a little oil to the pan and sauté raisins (and/or other dried fruits) until they swell up. Add carrots and mix it with almonds, pistachios, 1 tsp black pepper, and 1 clove (halved). Remove from the pan and set aside.

Place 4 tbsp sugar in a hot, dry saucepan over medium heat. Cook, shaking pan, for 5–6 minutes or until sugar has caramelised. Carefully add ½ cup oil, 1 tbsp salt, meat broth and 1 tsp cumin. Bring to the boil, then remove from heat and set aside.

Soak the rice in cool water for 5 minutes. Rinse until water runs clear (or soak for 20 and then rinse).

Drain the soaked rice. Cook the rice following the package instructions for only half the time with 2 teaspoons cumin seeds and 1 teaspoon salt.

Drain and return to the pan. Pour over the caramelised sugar mixture and stir until rice is evenly coated. Mix rice well and using the end of a large spoon, make holes all over rice to allow it to steam evenly.

Top with spiced carrot and meat. Cover and seal the pan with a tea towel, then a lid. Place over medium-low heat and cook for 5 minutes, or until you hear a clicking/popping sound. Reduce the heat to low and cook for another 30 minutes. Remove from the heat.

Remove lamb and spiced carrots, and mix rice well. To serve, cover the base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot.

Serve hot!