Qabili Uzbeki (قابلی اوزبکی) — Afghan Carrot and Raisin Pilaf with Chicken

• 450 gBasmati rice (Rinsed until water runs mostly clear)
• 2500 mlWater (For soaking and parboiling)
• 18 gFine salt (10 g for boiling water, 8 g for chicken broth)
• 900 gChicken thighs, bone-in skinless (About 6 small thighs)
• 200 gOnion (Thinly sliced)
• 12 gGarlic cloves (About 4 cloves, crushed)
• 45 mlNeutral oil (Such as sunflower or canola)
• 2 tspGround cumin
• 2 tspGround coriander
• 1 tspGround black pepper
• 0.5 tspGround cardamom
• 1 stickCinnamon stick (About 7–8 cm)
• 4Whole cloves
• 1 leafBay leaf
• 300 gCarrots (Cut into fine matchsticks (julienne))
• 140 gRaisins (Black or golden; rinsed)
• 60 gSlivered almonds (Or sliced almonds)
• 12 gGranulated sugar (Helps glaze carrots; keeps sweetness balanced)
• 1 tspGround cinnamon
• 0.25 tspSaffron threads (Crushed)
• 30 mlHot water (For blooming saffron)
• 30 gGhee (Or butter)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the runoff is mostly clear. Cover it with 1200 ml of the measured water and let it soak for 30 minutes, which helps the grains cook long and separate.

2. 2

   Heat 45 ml neutral oil in a heavy pot over medium-high heat and add the sliced onion. Cook for 8–10 minutes until deeply golden, then stir in the crushed garlic and cook 30 seconds to release its aroma.

3. 3

   Add the chicken thighs and brown them 3–4 minutes per side so the surface takes on color. Stir in cumin, coriander, black pepper, and cardamom, then add the cinnamon stick, cloves, and bay leaf and toast for 30 seconds.

4. 4

   Pour in 1200 ml water and add 8 g of the salt, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a gentle simmer, cover, and cook 35–45 minutes until the chicken is tender and the broth is flavorful.

5. 5

   Remove the chicken to a plate and tent loosely so it stays moist. Strain the broth into a bowl, discarding whole spices, and measure out 720 ml broth for the rice; if you have less, top up with water, and if you have more, reserve the rest for serving.

6. 6

   Bring the remaining 1300 ml of the measured water to a rolling boil in a large pot and dissolve 10 g salt in it. Drain the soaked rice, add it to the boiling water, and parboil 6–7 minutes until the grains are longer but still firm in the center.

7. 7

   Drain the rice well and let it sit in the colander for 2 minutes so excess water evaporates. Return the pot to low heat, add ghee, then layer in the rice and pour 720 ml of the reserved chicken broth evenly over it.

8. 8

   Use the handle of a spoon to poke 5–6 steam holes down through the rice to the bottom of the pot. Cover tightly and steam on low heat for 35 minutes, keeping the heat gentle so the rice cooks through without scorching.

9. 9

   While the rice steams, heat 30 ml neutral oil in a skillet over medium heat and add the julienned carrots. Cook 6 minutes, stirring often, then add sugar, cinnamon, and cardamom and cook 3 minutes until the carrots soften and lightly glaze.

10. 10

    Add the raisins and slivered almonds to the carrots and cook 2–3 minutes, just until the raisins plump and the almonds smell toasty. Transfer the topping to a bowl so it does not overcook, and cover to keep it warm.

11. 11

    Bloom the crushed saffron in 30 ml hot water for 5 minutes so it releases full color and perfume. When the rice is done steaming, drizzle the saffron water over the top and gently fluff the rice with a fork, lifting from the sides to keep grains intact.

12. 12

    Arrange the chicken on a serving platter and mound the rice over and around it for a traditional presentation. Spoon the carrot-raisin-almond topping over the center and serve immediately, offering any extra reserved broth on the side for those who like it juicier.