Qabali - Afghani Rice

Preheat oven to 325 degrees F (165 degrees C). Place rice in a large bowl rinse and then soak in cold water for 30 minutes.

In a large skillet heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook stirring frequently until tender. Stir in raisins and continue cooking until the raisins are soft and plump. Remove from heat and set aside to cool.

Bring a large pot of water to a boil. Strain rice and then add to boiling water. Cook for about 5 minutes then strain with a mesh strainer.

In a small saucepan heat 1/2 cup oil and 1 tablespoon sugar. Cook until sugar dissolves completely making a syrup. Remove from heat and cool. Once cool add 1 cup water and return to a boil.

Return the rice to pan. Stir in carrots and raisins and then mix in oil and sugar syrup. Season with saffron cinnamon cardamom black pepper and cumin. Poke some holes with a spoon all over the rice. Cover and cook over high heat until you hear crackling noises. Remove from heat.

Bake covered in preheated oven for 20 minutes. Remove from oven and toss rice with a fork.