Kabuli palaw is a shared dish of the Pakistan-Afghanistan border region. Spiced rice is served with lamb and topped with caramelized carrots and raisins. Its sweet-savory balance and festive presentation make it a special-occasion dish.
Heat some of the oil over medium-high heat and brown the onion and lamb for 10 minutes. Add the cumin and allspice, then the water. Cover and simmer over low heat for 45 minutes, until the lamb is tender.
Cook the carrots, raisins, and sugar in the remaining oil over medium heat for 8–10 minutes, until caramelized. Set aside.
Cook the rice, covered, over low heat in the strained lamb cooking liquid for 18–20 minutes.
Spread the rice on a platter. Top with the lamb, then the caramelized carrots and raisins. Serve hot.
Store in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
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