Afghanistan's national dish: tender lamb shank rice cooked in a caramelized-onion and carrot broth, crowned with a sweet topping of fried julienned carrots, raisins and slivered almonds. The steamed dum finish is what sets the rice apart, turning it fragrant and separate rather than sticky.
Brown the onions and lamb
Heat the oil in a large heavy pot, fry the sliced onions until golden, then add the lamb and sear it on all sides.
10 minSimmer the lamb broth
Add the water, cumin, half the cardamom and cinnamon and salt, cover, and simmer until the lamb is tender, keeping the broth for cooking the rice.
Parboil the rice
Strain the lamb broth into a separate pot, bring it to a boil, add the soaked rice, and boil until the rice is about seventy percent cooked, then drain, keeping the broth aside.
7 minCaramelize the carrots
In a pan, fry the julienned carrots in a little oil with the sugar until they turn glossy and slightly caramelized, then stir in the raisins and almonds and fry briefly.
Layer for dum
Spread half the parboiled rice in the bottom of the pot, place the lamb pieces on top, cover with the remaining rice, and pour over enough reserved broth to moisten it.
Steam the pulao
Cover the pot tightly and steam on very low heat until the rice is fully tender and infused with the lamb broth.
25 minTop and serve
Spoon the caramelized carrot, raisin and almond topping over the rice just before serving, and plate the lamb pieces alongside.
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