Kabuli pulao

Qabeli palaw is a variety of pilaf made in Afghanistan. The core ingredients are steamed rice mixed with caramelized carrots and dry raisins as well as marinated lamb meat. Qabeli palaw is commonly garnished with almonds and pistachios. Saffron may be added to either the rice, the sauce or the garnishes. Varieties of Kabuli palaw have spread from Afghanistan to different parts of Western and Central Asia and Pakistan. Even though frequently misnamed "Kabuli pulao", the dish did not originate in Kabul. The more likely place of origin is Northern Afghanistan, specifically the border region with Uzbekistan. A variation of Qabeli palaw made by Uzbeks within Afghanistan is also referred to Uzbaki palaw. The Uzbaki version differs from traditional Afghan palaw preparation in that it doesn't first soak, then parboil, then steam the rice until fluffy, but rather just boils the rice until all liquid has been absorbed.

Source: Wikipedia