Arabic Bukhari Rice with Lamb

Rinse the basmati rice thoroughly with water, gently swirling the grains and changing the water until it runs clear and any impurities are removed. Soak the rinsed rice in water for 30 minutes, then drain well before cooking.

Rinse the raisins thoroughly until the water runs clear, then place them in a separate bowl. Soak them in water for 10 minutes until softened, then drain well before frying.

Fry two-thirds of the carrots in the vegetable oil over medium heat, stirring gently until softened and glossy.

Add the drained raisins to the fried carrots and stir over medium heat until warmed through, slightly plumped, and glossy.

Remove the carrot and raisin mixture from the pot and set aside for later cooking and garnishing.

Sauté the red onion in the same pot over medium heat until softened and translucent.

Add the lamb to the onion and sauté over medium heat until evenly browned on all sides.

Stir in the tomato purée, tomato paste, and remaining third of the carrots over medium heat until well combined and evenly coated with the sauce.

Cover the lamb mixture with hot water and add the whole garlic. Cook over medium heat until the broth begins to boil.

Cover the pot and cook the lamb in the broth with the garlic over medium heat for 40 minutes, until tender.

Season the lamb mixture with salt and cumin over medium heat, stirring gently to distribute the seasoning evenly throughout the broth.

Spread the drained basmati rice evenly over the lamb mixture over medium heat, then arrange the whole chili pepper on top.

Pour hot water over the rice over medium heat until it just covers the surface, taking care not to disturb the grains.

Cover the pot and cook the basmati rice over medium heat until most of the water has been absorbed and the grains appear at the surface.

Gently mound the basmati rice from the sides of the pot toward the center over medium heat, then use the handle of a wooden spoon to make holes in the rice so the steam can escape.

Spread the carrot and raisin mixture over the rice over medium heat, reserving some for a fresh garnish.

Cover the basmati rice, lamb, carrots, and raisins and cook over low heat for 30 minutes, until the rice is tender and fluffy.

Gently transfer the basmati rice and lamb to a serving platter, lightly fluffing the grains to keep them separate.

Garnish the dish evenly with the reserved carrot and raisin mixture, then serve hot.