Qabili Morgh (قابلی مرغ) — Afghan Chicken and Carrot Rice with Raisins

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling and steaming (adjust as needed))
• 14 gFine sea salt (10 g for parboil water + 4 g for chicken)
• 1200 gChicken thighs, bone-in and skinless (about 6 large thighs)
• 220 gYellow onion (1 large, thinly sliced)
• 12 gGarlic cloves (about 3 cloves, finely grated)
• 45 mlNeutral oil (such as sunflower or grapeseed)
• 30 gTomato paste (deepens color and savoriness)
• 2 tspGround cumin
• 1 tspGround coriander
• 1 tspGround black pepper
• 0.5 tspGround cardamom
• 1 tspTurmeric (for a warm golden color)
• 1 stickCinnamon stick (about 7 cm)
• 350 gCarrots (julienned into matchsticks)
• 120 gRaisins (golden raisins preferred)
• 40 gSlivered almonds (optional but traditional)
• 12 gGranulated sugar (helps glaze carrots)
• 0.5 tspGround cinnamon
• 240 mlChicken braising broth (strained from the pot)
• 30 gUnsalted butter (melted)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then drain well. Cover the rice with fresh cold water and let it soak for 20 minutes to help the grains cook long and separate.

2. 2

   Heat 45 ml neutral oil in a heavy pot over medium-high heat, then add the sliced onion and cook for 8–10 minutes until deeply golden. Stir in the grated garlic and tomato paste and cook for 60–90 seconds, scraping the bottom so the paste caramelizes without burning.

3. 3

   Add the chicken thighs and sprinkle in 4 g of the salt, cumin, coriander, black pepper, cardamom, and turmeric. Turn the chicken for 2–3 minutes so the spices bloom in the oil and coat the meat evenly.

4. 4

   Pour in 900 ml water and add the cinnamon stick, then bring to a boil and reduce to a steady simmer. Cover and cook for 35–45 minutes until the chicken is tender and the broth is flavorful, then remove the chicken to a plate and keep it covered.

5. 5

   Strain the braising liquid through a fine sieve into a bowl to remove onion and spice sediment, then measure out 240 ml for assembly. If the broth tastes flat, simmer it uncovered for 5–8 minutes to concentrate, because this is what seasons the rice.

6. 6

   Bring a large pot of water (about 2000 ml of the total) to a rolling boil and dissolve 10 g salt in it. Add the soaked, drained rice and boil for 6–8 minutes until the grains are tender on the outside but still firm in the center, then drain immediately.

7. 7

   In a skillet over medium heat, warm 15 ml oil and add the julienned carrots with sugar, ground cinnamon, and ground cardamom. Cook for 6–8 minutes, stirring often, until the carrots soften and turn glossy, then stir in the raisins and cook 2 minutes more until plump.

8. 8

   Return the rice pot to low heat and add 30 g melted butter to coat the bottom lightly. Layer half the drained rice into the pot, arrange the chicken pieces over it, then cover with the remaining rice so the chicken is buried and steams gently.

9. 9

   Drizzle 240 ml of the reserved chicken broth evenly over the rice, then cover the lid with a clean towel and seal the pot tightly. Steam on very low heat for 30–35 minutes, and do not stir, because agitation breaks the grains and makes the rice sticky.

10. 10

    To serve, gently mound the rice onto a platter and lift the chicken pieces to the top so they are visible. Spoon the carrot-raisin mixture over the center, scatter the slivered almonds, and serve immediately while the rice is hot and aromatic.