Qabuli

Heat shortening in a large, heavy-bottomed pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10-12 minutes.

Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant. Add turmeric powder and red pepper, stirring to coat the onions evenly with the spices.

Add the tomato paste to the pot and stir well to combine with the spiced onion mixture. Cook for 3-4 minutes, stirring frequently, until the tomato paste darkens slightly and the oil begins to separate.

Season the mixture with salt to taste and stir in half of the fresh cilantro. Cook for an additional 1-2 minutes to meld the flavors.

Rinse the rice thoroughly under cold water until the water runs clear, then add it to the pot and stir gently to combine with the vegetable base.

Pour in enough water to cover the rice by about 1.5 inches, bring to a boil over high heat, then reduce the heat to low and cover the pot tightly with a lid.

Allow the rice to steam and cook undisturbed over low heat until all the liquid is absorbed and the rice is tender and fully cooked, approximately 18-20 minutes.

Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, garnish with the remaining fresh cilantro, and serve warm.