This is a special dish prepared for celebrations when guests are expected. If pine nuts aren't available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.
1 tablespoon chopped fresh green chile, such as serrano
2 large carrots, peeled and grated
3 large onions, chopped
4 tablespoons butter
2 1/2 cups cooked white rice
1/2 cup shelled piñon or pine nuts
1/2 cup seedless raisins
1 tablespoon each, ground cinnamon, cloves, cardamom, cumin
Place the carrots in a saucepan and add water to cover. Bring to a boil, reduce heat, cover and simmer for 5 minutes, then drain. Melt the butter in a skillet at medium temperature, add the onion, and sauté until lightly brown. Combine the drained carrots, rice and onions, and stir in the remaining ingredients while simmering over low heat for about 10 minutes.
This is an excellent side dish with meat, fish or poultry.
Heat scale: medium