This is a traditional Afghan recipe that anyone who likes raisins and carrots is sure to enjoy.
3 cups rice
Lamb meat (or other meat)
1 medium onion – chopped
1 cup shredded carrots
1 cup raisins
salt / pepper
Brown food coloring (unless you are using brown rice)
Soak the rice and set aside (add some salt to the water).
Cut up the meat if needed. Saute the chopped onions in oil until they begin to slightly turn a golden color. Add the meat, salt/pepper, and some turmeric powder (optional). Add a cup of water and cover and allow it to cook. When the meat is ready make sure you keep the broth because it will be used later.
Wash the shredded carrot and saute in oil until it is tender. Wash the raisins and saute them in oil as well until tender. Set both aside.
Boil water to cook the rice, and once the rice is ready drain the water. Add some food coloring to the saved broth. Add oil to the bottom of your pot along with a bit of water and pour half the rice into the pot. Pour some of the broth over the rice and mix, then add the meat. Add the remaining rice and the rest of the broth over the rice, mix then place the carrots and raisins over the rice. Cover the pot and allow the rice steam (dam bekeshad).