Qabili Pilau

Rinse the long-grain basmati rice under cold running water until the water runs clear, then drain thoroughly in a fine-mesh strainer.

Peel the carrots and cut them into thin matchsticks or julienne, then set aside.

Heat 2 fl oz of vegetable oil in a large, heavy-bottomed pot over medium-high heat until shimmering.

Season the lamb or chicken pieces with salt and pepper, then add them to the hot oil and brown on all sides, stirring occasionally.

Add the char marsala or cumin to the browned meat and stir to coat evenly, cooking for 1 minute to bloom the spices.

Pour in ½ pint of water, cover the pot, and simmer over medium heat until the meat is nearly tender, about 20-25 minutes.

In a separate large pot, bring 2½ pints of water to a rolling boil with a pinch of salt, then add the rinsed rice and stir once to prevent sticking.

Cook the rice uncovered for 6-7 minutes until it is half-cooked and the grains are still firm in the center, then drain immediately in a colander.

Heat the remaining 2 fl oz of oil in a small pan over medium heat, then add the julienned carrots and black raisins, stirring frequently until the carrots are lightly caramelized and the raisins are plump.

If using saffron, steep it in 2 tablespoons of warm water for a few minutes until the water becomes golden, then strain and set aside.

Layer the partially cooked rice over the meat in the pot, spreading it evenly, then top with the carrot and raisin mixture and any saffron water if using.

Cover the pot with aluminum foil and then place the lid on top to seal, then reduce heat to low and steam for 12-15 minutes until the rice is fully cooked and tender and the grains are separated.