Qabili Palaw

Soak basmati rice in cold water for one hour, then drain thoroughly. Bloom saffron threads in 2 tablespoons of warm water and set aside.

Heat oil in a heavy pot over medium-high heat. Brown lamb cubes in batches until deeply golden on all sides, about 8 minutes total. Remove and set aside.

In the same pot, fry sliced onions until deeply caramelized and crispy, about 15 minutes. Remove half for garnish, leaving the rest in the pot.

Add cumin seeds, cardamom pods, and cinnamon stick to the pot. Toast for one minute, then return the lamb. Add 4 cups water and simmer covered for 45 minutes until lamb is tender.

In a separate skillet, saute julienned carrots with sugar until lightly caramelized. Add raisins and cook one minute more. Set aside.

Par-boil the soaked rice in salted boiling water for 5 minutes until half-cooked. Drain and layer over the lamb in the pot. Drizzle saffron water over the top.

Top rice with the carrot-raisin mixture. Cover tightly with foil and lid, cook on lowest heat for 30 minutes until rice is fluffy and a golden crust forms on the bottom.

Mound rice on a large platter, arrange lamb pieces around it, scatter carrots, raisins, and crispy onions on top. Serve with yogurt and salad.