This lamb-rich, Uzbek-style pilaf is typical of the fare served by northern Afghans to mark festive occasions. Despite the absence of spices and herbs, it is a surprisingly complex dish.
• Rice can be rinsed, soaked, and drained 1 day ahead and chilled in a bowl, covered.
• Carrots can be cut 1 day ahead and kept in a sealed bag lined with a dampened paper towel.
• Lamb (before adding rice, carrots, and raisins) can be braised 1 day ahead. Transfer to a bowl and chill, uncovered, until cool, then covered. Reheat before proceeding with recipe.
Recipe information
Total Time
2 hr
Yield
Makes 8 to 10 (main course) servings
Ingredients
Preparation
Step 1
Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
Step 2
While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
Step 3
Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
Step 4
Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.
