Qabuli Palau

Qabuli is the dish that arrives at the center of the table. Long-grain rice is rinsed until the water runs clear, then steamed in a lamb broth so each grain stays separate and takes on a quiet gold. On top: carrots cooked slowly in oil and sugar until they slump, dark raisins, and toasted almonds. A piece of braised lamb is served beside the mound, not mixed through it. This is the plate Afghan families bring to weddings, Eid, and any gathering that needs to feel like an occasion.

Ingredients

• Basmati ricelong-grain, steamed
• Lambshoulder or shank, braised
• Carrotsjulienned, slow-caramelized
• Raisins
• Almondstoasted, slivered
• Yellow onion
• Cumin, cardamom, cinnamon
• Oil, salt