Name: Rice Pilaf with Lamb, Carrots, and Raisins
Cook time: 30 min
Total time: 2 hr
Yield: Makes 8 to 10 (main course) servings
Ingredients: 3 cups basmati rice (7 ounces); 1 medium onion, chopped; 3 tablespoons olive oil; 1 1/2 pounds boneless lamb shank (from 2 1/4 pounds bone-in shanks), cut into 1 1/2- to 2-inch pieces; 4 1/2 to 5 cups water, divided; 2 large carrots, cut into 1/8-inch-thick matchsticks; 1 cup raisins (6 ounces); Accompaniments: chicken kebabs and cilantro garlic yogurt sauce

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.

Cooks' notes:

• 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 notes

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