Afghan Kabuli Pulao-Inspired Beef Rice

Ingredients

• 1 1/2 lb beef chuck, cut into 1-inch pieces
• 2 tbsp neutral oil
• 1 onion, sliced
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 3 cups low-sodium beef broth
• 1 1/2 cups basmati rice, rinsed
• 2 carrots, cut into matchsticks
• 1/3 cup raisins
• 1/3 cup sliced almonds, toasted
• 1 tbsp brown sugar
• Kosher salt and black pepper

Steps

1. Season beef and brown it in 1 tablespoon oil in a Dutch oven; add onion and spices.
2. Add 2 cups broth, cover and simmer until beef is nearly tender, about 35 minutes.
3. Stir in rice and remaining broth, cover and cook on low until rice is tender, 18 minutes.
4. Meanwhile sauté carrots in remaining oil, add raisins and brown sugar and cook until glossy.
5. Rest rice 10 minutes, then mound on a platter and top with carrots, raisins and almonds.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.