BUKHARA PILAFF WITH RAISINS
1 kg (2 1/4 lb. ) rice, 150 g (5-6 oz.) raisins, 800 g (28 oz.) carrots,
3-4 onions, 350 g vegetable oil, salt and spices to taste.
In a cauldron, sear sliced onions in very hot oil until
reddish-brown.
Then add carrots strips and cook until golden. Stir in water, salt, and
spices and bring to a boil. Pick through raisins and clean in warm water,
then add to cauldron. Add rice and more water, just 1-1.5 cm above
surface of rice. Cook uncovered until water evaporates. Cover and cook on
low heat 20-25 minutes or until done.
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