Afghan Pulao with Carrot, Pine Nuts and Saffron

👨‍🍳 Method

For the Meat Browned in the Rice Pot

1. 1
   Rinse the rice in cold water until the water runs clear, soak 20 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
3. 3
   Add the onion and fry for 10–15 minutes, stirring, until the onion browns.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the chicken breast and brown on all sides, 5 minutes.

   Stove
5. 5
   Add the carrot and fry 3 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add the cardamom, cinnamon and salt and stir.

   Stove

To assemble

1. 7
   Add the rice and stir 2 minutes, until all the grains are coated in fat.

   💡Fry the rice in fat before adding the liquid: each grain gets coated, and the grains don't stick together.
2. 8
   Add the water and the saffron water and bring to a boil.

   Stove
3. 9
   Turn down to low, cover and simmer 20 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 10
   Turn off the heat and leave covered 5 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5. 11
   Gently stir in the raisins and pine nuts.
6. 12
   Gently fluff with a fork and serve.