Dampukht (دمپخت) — Afghan Slow-Steamed Basmati Rice with Cumin and Raisins

• 420 gBasmati rice (rinsed until water runs mostly clear)
• 1500 mlWater (for boiling the rice)
• 12 gFine sea salt (about 2 tsp)
• 30 mlVegetable oil (about 2 tbsp)
• 180 gYellow onion (thinly sliced)
• 2 tspCumin seeds (lightly crushed)
• 1 tspTurmeric powder
• 0.5 tspBlack pepper
• 70 gGolden raisins (rinsed and drained)
• 120 gCarrot (cut into fine matchsticks)
• 20 gUnsalted butter (optional but traditional for richness)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear. Soak the rice in fresh water for 15 minutes, then drain well so it parboils evenly and steams up fluffy.

2. 2

   Bring 1500 ml water to a rolling boil in a large pot and dissolve 12 g salt in it. Add the drained rice and boil for 5 to 7 minutes, stirring once or twice, until the grains are elongated but still firm in the center.

3. 3

   Drain the parboiled rice in a fine sieve or colander and rinse quickly with 120 ml cool water to stop the cooking. Let it drain for 2 minutes so excess water does not make the final rice gummy.

4. 4

   In a heavy-bottomed pot with a tight lid, heat 30 ml vegetable oil over medium heat. Add the sliced onion and cook for 10 to 12 minutes, stirring often, until golden-brown and sweet but not burnt.

5. 5

   Add the cumin seeds, turmeric, and black pepper to the onions and stir for 30 seconds to bloom the spices. Add the carrot matchsticks and cook for 3 minutes so they soften slightly while staying bright.

6. 6

   Stir in the rinsed raisins and cook for 1 minute so they plump and take on the spiced oil. Spread this mixture into an even layer on the bottom of the pot to perfume the rice as it steams.

7. 7

   Gently mound the drained parboiled rice over the onion mixture without compressing it. Using the handle of a wooden spoon, poke 5 to 6 holes down to the bottom of the pot so steam can travel and cook the rice evenly.

8. 8

   Drizzle 240 ml water evenly over the rice, then dot the top with 20 g butter if using. Cover the lid with a clean kitchen towel and place it tightly on the pot to catch condensation and keep the rice dry and fluffy.

9. 9

   Steam over medium heat for 8 minutes until you see steady steam, then reduce to the lowest heat. Continue steaming for 35 to 40 minutes, keeping the pot sealed, until the rice is fully tender and aromatic.

10. 10

    Turn off the heat and rest the pot, still covered, for 10 minutes so the moisture redistributes. Fluff the rice gently with a fork and lift some of the onion-raisin-carrot mixture up through the rice before serving.