Time: 120 minutes

Number Of Ingredients: 14

Ingredients: chicken,onion,sea salt,hot water,basmati rice,butter,ground cardamom,ground cumin,fresh ground black pepper,saffron,carrot,dark raisin,pistachios,blanched slivered almond

Steps:

1. place chicken pieces , onions and hot water in a large pot
2. cover and simmer for about 1 hour
3. add salt to taste
4. remove chicken , reserving stock & discard cooked onions
5. preheat oven to 325f
6. heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones , salting as needed
7. boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes
8. set aside in a pot until ready to assemble
9. make stock sauce:
10. brown onions in butter and remove from heat
11. add cardamom cumin , freshly ground black pepper & saffron liquid and mash with onion to form a paste
12. add about 1 / 2 pt of the chicken stock
13. simmer for 5 minutes and taste for seasoning
14. combine cooked rice , stock sauce as needed and chicken
15. place in a buttered casserole
16. cover
17. fry carrot matchsticks in 1 / 2 tbs butter and add dark raisins to them at the very end
18. sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover
19. place in oven for 35 minutes
20. chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished', "there most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an afghani household", 'enjoy !

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