Entree: Afghanistan – Central Culinary Region – پلو با گوشت بره ➤ Polo ba gosht-e bareh (Fragrant rice pilaf cooked with tender lamb, carrots, raisins, and warming spices)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 55 min

Total 2 hrs 40 min

Ingredients

- 1 1/2 lb (680 g) bone-in lamb shoulder, trimmed and cut into 1–1.5 in (3–4 cm) pieces
- 3 cups (600 g) basmati rice
- 4 tbsp (60 ml) ghee or vegetable oil
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 4 cloves garlic, minced, about 12 g
- 2 large carrots, julienned or cut into matchsticks, approx. 8 oz (225 g)
- 1/2 cup (75 g) golden raisins
- 1/2 cup (50 g) slivered almonds or pistachios, toasted
- 4 cups (960 ml) lamb or beef stock, hot
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground cardamom (optional)
- 1/4 tsp (1 g) ground cinnamon (optional)
- 1/4 tsp saffron threads, steeped in 2 tbsp (30 ml) warm water or milk
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak in cold water for 20–30 minutes; drain thoroughly.
2. Heat 2 tbsp (30 ml) ghee or oil in a heavy pot over medium-high heat. Season the lamb pieces with salt and pepper and brown in batches, about 4 minutes per side; remove and set aside.
3. In the same pot, add remaining 2 tbsp (30 ml) ghee or oil. Add sliced onions and cook, stirring, until deep golden and soft, about 12–15 minutes.
4. Add minced garlic, crushed cardamom pods, cinnamon stick, cloves, bay leaves, ground cumin, and ground pepper; cook 1–2 minutes until fragrant.
5. Return the browned lamb to the pot, add hot stock, bring to a simmer, cover, and cook gently until the lamb is tender, about 40–50 minutes (reduce heat as needed).
6. While the lamb simmers, heat a small skillet with a little ghee or oil and sauté the julienned carrots until softened and lightly caramelized, about 6–8 minutes; add raisins in the last 2 minutes to plump; set aside.
7. When the lamb is tender, remove and reserve the meat and discard whole spices (cardamom pods, cinnamon stick, cloves, bay leaves). Measure broth—there should be about 4 cups (960 ml) of flavorful liquid; add or reduce to reach that amount if necessary.
8. Bring the reserved broth to a simmer. Add the drained rice, stir once, and simmer gently until rice is about 70% cooked and most liquid is absorbed, about 8–10 minutes.
9. In a clean heavy-bottomed pot, arrange a layer of partially cooked rice, top with the braised lamb, then a layer of rice. Scatter the carrot-raisin mixture and toasted nuts over the top. Drizzle the saffron-infused water evenly over the top.
10. Cover tightly and steam on very low heat (dum) for 15–20 minutes until rice is fully cooked and flavors have blended.
11. Gently fluff the pilaf with a fork, mix some of the carrot and nuts through, garnish with chopped cilantro or parsley, and serve hot.