Thanks for the tips.
The Kabuli that I had wasn't crusty on the bottom, so I decided to try that type of dish another time. I used onions, lamb, and a small amount of saffron, cardamom and cumin. I used a combination of chicken and lamb broth, since that's what I had around. I grated the carrots and sautéed them in a combination of a little butter and grapeseed oil, and glazed them at the very end with a tiny pinch of sugar. I rehydrated the currants.
It was aromatic and had layers of flavor, even though it wasn't exactly what I had before. Pretty good for a beta Kabuli.
If you want a crusty bottom, this is the recipe I use and it's always a success. Of course, you can change the specific meat, fruit, etc and chop them up in whatever way you want. ; ) http://thenakedbeet.com/persian-jeweled-rice/
We used to call this osh when I lived in Uzbekistan, but I think we're talking abou the same dish. It's almost kindof like a paela in that you want the crusty rice on the bottom. I've tried making it at home a few times and although I never had a recipe, I always saute the veggies (I never used carrots, only onions) and aromatics in a generous amount of oil until softened, add in whatever little bits of meat you have laying around (mutton was traditional but lamb is much much better) and then currants or raisins. Push everything off to the side and put your rice in the middle. Add water, cover and cook until the rice is done. A big wide pot is best for this. Good luck - it's a wonderful traditional dish and probably the thing I miss most about Central Asia (food wise) except for the bread.
Thank you Niknud. There used to be an Afghan restaurant in Jacksonville, Florida. The chef had formerly been the chef at the Afghanistan embassy in DC. There was a lot of onion in the base, currants and carrots in little matchsticks. It definitely had saffron and probably cardamom. I agree, lamb is better. I'll use your technique and give it a whirl. I lived in the north of India for a while, and they have a dish there is similar too. Thanks!
I think the only reason they made it with mutton truth be told, was because they waited until the sheep was good for nothing else, not for wool or breeding or whatnot. So the meat ended up being really really tough - hense the tiny little pieces. Doubt you could even find mutton here if you tried. Now I'm feeling inspired - maybe I'll throw together a batch this weekend. Let me know how yours turns out!
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The Kabuli that I had wasn't crusty on the bottom, so I decided to try that type of dish another time. I used onions, lamb, and a small amount of saffron, cardamom and cumin. I used a combination of chicken and lamb broth, since that's what I had around. I grated the carrots and sautéed them in a combination of a little butter and grapeseed oil, and glazed them at the very end with a tiny pinch of sugar. I rehydrated the currants.
It was aromatic and had layers of flavor, even though it wasn't exactly what I had before. Pretty good for a beta Kabuli.
https://food52.com/recipes/21148-shirin-polo-persian-sweet-rice
It would be add some lamb in if you want that.