Aromatic Carrot and Raisin Pilaf

1. Prepare Carrots and Raisins

Cut the carrots into thin julienne strips. In a heavy-bottomed skillet, melt the butter over medium heat. Once melted, add the carrot strips and golden raisins. Fry them together for about 10 to 12 minutes, stirring occasionally until the carrots are tender and the raisins are plump.

2. Wash Rice

Wash the long-grain rice thoroughly under cold water until the water runs clear. Drain the rice well to remove any excess water.

3. Preheat Oven

Preheat your oven to 300°F (150°C) to ensure it's ready for baking the pilaf.

4. Caramelize Sugar and Prepare Broth

In a 2–3-quart flameproof and ovenproof dish, heat the granulated sugar over medium heat. Once the sugar starts to melt and caramelize slightly, add the chicken broth, washed rice, salt, ground nutmeg, ground mace, ground cinnamon, and ground cardamom seeds. Stir everything together and bring the mixture to a boil. Continue boiling for about 8 to 10 minutes until most of the liquid is absorbed and the rice begins to peek through the broth.

5. Bake the Pilaf

Cover the dish tightly with aluminum foil and then place the lid on top. Transfer the covered dish to the preheated oven and bake for 45 to 60 minutes at 300°F (150°C). Check the rice after 45 minutes; it should be tender and fully cooked.

6. Serve

Once done, remove the dish from the oven and carefully uncover it. Spoon the aromatic carrot and raisin pilaf onto a warm platter, making sure to fluff the rice gently with a fork to separate the grains. Enjoy!