It's got a few different names, and those names have a few different variations and spellings, and a few different recipes too. Afghan Rice is one of the more common names.
Overall what you'll get is richness from the lamb, umami and earthiness from the spices,, and sweetness from the carrot, raisin and sugar.
This was a lot of work (chop, chop, chop, etc), but it tasted great.
Here's the recipe, step 7 almost burnt my flat down, so I suggest you ignore that and instead make a simple sugar and water solution and let it get a bit dark: https://afghancooks.com/kabuli-pulao-recipe/
This meal is a little like a biryani in the way it's constructed. I made it a few weeks ago.
by pdarigan