• 1 lb long grain rice, preferably basmati
• 4 fl oz vegetable oil
• 1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
• 1/2 pint water
• 2 large carrots
• 4 oz black seedless raisins
• 2 tsp char marsala or cumin
• 1/4 tsp saffron (optional)
• 2 1/2 pints water
• salt and pepper

Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.

Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Sauté carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.

Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender, but not mushy.

Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
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1. Jewish Life in Afghanistan - External Links
2. Jewish Chaplain Services in Afghanistan
3. Recipes from Afghanistan