Chicken Kabuli (saffron rice with chicken) (murgh kabuli)

Instructions

1. Soak the rice in cold water for 30 minutes, then rinse it until the water runs clear.
2. Brown the sliced onions in the oil over medium heat for 15 minutes, then set half aside for the garnish.
3. Add the chicken thighs to the remaining onion, brown them for 5 minutes, then season with salt, cumin and pepper and cover with water. Cook for 30 minutes over medium heat.
4. Melt the sugar in a dry pan until you get a light caramel, then loosen it with a little water and pour it over the grated carrots sautéed in butter.
5. Cook the rice in a large pot of boiling salted water for 6 to 7 minutes, then drain it.
6. In a heavy-bottomed pot, layer rice, then carrots and raisins, and repeat. Drizzle with melted butter and a few spoonfuls of chicken broth.
7. Dissolve the saffron in a little warm water and pour it over the rice. Cover and cook over low heat for 25 minutes.
8. Arrange the rice on a platter, top with the chicken, carrots, golden onions and pistachios, and serve with yogurt.