Afghan Rice with Spiced Carrots (Printable)
Fragrant basmati rice infused with cardamom, cinnamon, and cumin, topped with caramelized carrots and plump raisins.
# What You'll Need:
→ Rice
01 - 2 cups basmati rice
02 - 4 cups water
03 - 1 ½ teaspoons salt
→ Vegetables & Add-Ins
04 - 2 medium carrots, julienned
05 - ½ cup raisins
06 - ¼ cup sliced almonds
07 - 2 tablespoons vegetable oil
08 - 1 tablespoon butter
→ Spices
09 - 4 green cardamom pods
10 - ½ teaspoon cumin seeds
11 - 1 cinnamon stick
12 - 4 whole cloves
13 - ½ teaspoon black pepper
→ Garnish
14 - 2 tablespoons chopped fresh cilantro or flat-leaf parsley
# How-to Steps:
01 - Rinse basmati rice under cold water until water runs clear. Soak in water for 20-30 minutes, then drain thoroughly.
02 - Heat 1 tablespoon oil in a large pot over medium heat. Add cardamom pods, cumin seeds, cinnamon stick, and cloves. Sauté for 1 minute until fragrant.
03 - Add drained rice to pot and sauté gently for 2 minutes, coating grains in spiced oil.
04 - Add 4 cups water and salt. Bring to gentle boil, then cover and cook on low heat for 15-18 minutes until rice is tender and water is absorbed.
05 - While rice cooks, heat remaining oil and butter in skillet over medium heat. Add carrots and cook 3-4 minutes until just soft. Add raisins and almonds, stirring until raisins plump, about 1-2 minutes.
06 - Fluff cooked rice with fork, gently fold in carrot and raisin mixture.
07 - Cover and let rest 5 minutes off heat for flavors to meld. Garnish with chopped cilantro or parsley. Serve warm.
# Expert Pointers:
01 -
- The fragrant spice trio transforms ordinary rice into something celebratory and special
- Sweet raisins and tender carrots create the perfect balance of flavors
02 -
- Resist the urge to peek while the rice simmers, lifting the lid releases steam and can make the rice gummy
- The soaking step is nonnegotiable, I tried skipping it once and the texture was never quite right
03 -
- Gently crush the cardamom pods with the side of your knife before adding them to release their oils
- If your carrots are thick, slice them in half lengthwise before julienne for more even cooking