Eid Mubarak! Enjoy This Kabuli Palao (Afghan Lamb Shanks with Rice, Carrots, and Raisins) with Family and Friends!

Cook the lamb shanks: With the tip of a sharp knife, poke each lamb shank 4 to 6 times to pierce through its outer membrane. Place them into the Instant Pot with 2 cups of water (or use one of the other cooking methods mentioned above). Scatter the onions on top and sprinkle in the advieh, felfel, turmeric, curry powder, black pepper, and 1 teaspoon salt. Stir to incorporate the seasonings in water. Secure the lid on the Instant Pot, set the steam valve to “Sealing,” and set it to cook on high pressure for 40 minutes. John Robinson / Simply Recipes Meanwhile, cook the rice: In a large pot add 3 quarts of water, the basmati rice, and 1/2 cup salt. Promise the rice won’t be too salty. This is your only chance to get the rice seasoned from within. Don’t worry about oversalting it. If using table salt, use 1/4 cup. You don’t need to rinse the rice and there should be enough water for the rice to freely float and tumble around as it cooks. Set the pot over high heat. As soon as it comes up to a boil, cover it with a lid and reduce the heat to maintain a simmer for 12 to 15 minutes, stirring occasionally with a wooden spoon. Don’t stray too far from the stovetop since it may bubble up and overflow. If that happens, take the lid off until the bubbles subside then place it back on slightly ajar. The rice is done when tender but not mushy, and you can no longer see small white dots on the rice kernels—the dots indicate the rice is undercooked inside. Place a colander in the sink and drain the rice into it. Do not rinse it. Let it fully drain and cool slightly. John Robinson / Simply Recipes Finish cooking the rice: Dry and set the same pot over medium heat. No need to rinse it out. Add 2 tablespoons oil and when it is hot and rippling but not smoking add the cumin seeds. Immediately reduce the heat to the lowest setting and add the cooked rice. Stir to distribute the cumin seeds throughout. Spread the rice to evenly cover the bottom of the pot. Cover and cook for 10 to 15 minutes. The bottom layer may get crispy and lightly browned—that’s okay! The rice kernels on top should slightly curl, looking like a crescent moon. Turn the stove off but keep the lid on. John Robinson / Simply Recipes Boil the nuts: In a small saucepan, add the almonds, pistachios, and just enough water to barely cover them. Set the saucepan over high heat and bring it to a boil for 2 minutes. Set a colander in the sink and drain the nuts well. Transfer them into a small bowl and set it aside. John Robinson / Simply Recipes Fry the sultanas: In a small frying pan, add the sultanas and 1/2 cup oil. Set it over medium heat. Fry the sultanas, stirring frequently, until they puff up into tiny plumb balls. This will take 3 to 5 minutes, depending on how fresh the sultanas are. Set a fine mesh strainer or heat-proof colander over a bowl and drain the sultanas. Transfer them into a small bowl and set it aside. The oil can be discarded. John Robinson / Simply Recipes John Robinson / Simply Recipes John Robinson / Simply Recipes John Robinson / Simply Recipes Cook the carrots: In the same frying pan, heat the remaining 1 tablespoon oil over medium heat. Add the carrots and cook, stirring occasionally, until tender and cooked through, 8 to 10 minutes. The carrots should not brown. If they start darkening, stir in 1 tablespoon of water to cool the pan and stop the browning. John Robinson / Simply Recipes Assemble the rice: Use a large spoon to gently stir the rice, scraping the lightly golden crust on the bottom of the pot, if any. On the same serving platter, spoon about half of the cooked rice. Top it with half of the boiled almonds and pistachios followed by half of the fried sultanas and carrots. Repeat again with a layer of the remaining rice, nuts, sultanas, and carrots. Serve warm. John Robinson / Simply Recipes John Robinson / Simply Recipes John Robinson / Simply Recipes Plate the lamb: When the lamb is done cooking in the Instant Pot, do a quick release of the pressure by carefully moving the steam valve to “Venting.” Use an oven mitt or a thick kitchen towel to avoid burning yourself! When all the pressure is released, open the lid. The lamb will be tender, and the meat will pull away from the bone easily. Carefully transfer the lamb onto one side of a serving platter large enough to hold the lamb and the rice. Do not discard the lamb cooking liquid. It is so flavorful and perfect for serving alongside for sipping or drizzling over the lamb and rice. Refrigerate any leftover lamb or rice in separate containers for up to 5 days. Did you love the recipe? Leave us some stars below! John Robinson / Simply Recipes John Robinson / Simply Recipes