This recipe for a traditional Afghan rice dish comes to us from Zarifa Hameed of Zarifa’s Collection.
For rice: pre-soak in 2 and a half cups of water, preferably the night before.
- 1 and a half cups rice
- 1 tbsp olive oil
- 1 and a half cups water
- 1 and a half tsp salt
- 1/2 cup stock
Carrot and raisin mix
- 2 carrots
- 1/2 cup raisins
- handful slivered almonds (pre soaked in water for a few hours to soften)
- 1 tsp cardamom
- 1 tsp sugar
- 1/2 cup olive oil
- 1/2 kg lamb shanks
- 1 tsp salt
- 4 cups water
Place the 4 cups of water in a pressure cooker, then add the shanks and 1 tsp of salt and cook for 20 minutes. Set aside.
Peel and cut carrots to small matchstick size, then fry in the half cup of olive oil. When tender, add raisins for around 30 seconds and drain oil. Place carrots and raisins on a separate plate and add the almonds, sprinkle 1 teaspoon of sugar and cardamom on to the carrots and raisins and set aside.
In a pot add 3 tbsp olive oil on high heat, drain the rice and add to the oil, followed by 1 and half tsp of salt and immediately adding the 1 and a half cups of water and half a cup of the stock, removing the fat/oil. Cook for approximately 10-15 min. When water has drained, turn heat to low.
Place the shanks on top of the rice to one side and the carrot and raisin mix on one side. Place a cloth between the pot and the lid of the pot to absorb any excess moisture, continue to cook on lowest heat for another 20 minutes.
To serve: place carrot and raisins on a separate plate. Place the shanks on a serving plate/ platter then place rice on top followed by the carrot raisin mix.