1 Pre-soak the rice by placing it in a mixing bowl and adding enough hot water to cover the rice by 2 inches. Set aside for 1 hour.

2 Meanwhile, heat 1/4 cup of the canola oil in a skillet. Add the shredded carrots, and cook until lightly fried, 1 to 2 minutes. Remove with a slotted spoon, and set aside.

3 Add the raisins to the hot oil, and lightly fry for 1 minute. Remove from the heat, and stir in the fried carrots and a pinch of salt.

4 To make the caramel, combine the granulated sugar with 1 tablespoon of water in a small saucepan. Stir to combine, and then cook over medium heat, without stirring, until the sugar begins to turn an amber color.

5 Remove caramel from heat and immediately add the remaining 1/4 cup canola oil (taking care not to splatter yourself with hot oil or sugar) along with the cumin, coriander, paprika, pepper, and a pinch of salt. Set aside.

6 After the rice has soaked for 1 hour, transfer to a large pot, adding more water as necessary to keep the rice submerged. Add a generous pinch of salt.

7 Bring the water to a boil, and cook for 5 minutes, or until rice is al dente. Drain the rice, and add half of the caramel to the large pot before returning the rice to the pot.

8 Spoon the rice on top of the caramel, followed by the carrot and raisin mixture. Drizzle the remaining caramel over the top. Stir gently to combine.

9 Cover the pot, and cook over low heat for 10 to 15 minutes, or until the rice is tender. Serve the rice topped with any crispy bits from the bottom of the pan.

Serve the rice topped with any crispy bits from the bottom of the pan.

Flavors of Afghanistan: The Aziz Family

For six years, Achmed Aziz, was a driver for the United States mission in Afghanistan, and for that his life was in danger. The American Consulate promised to get him to safety, and for a full year he waited. As soon as that visa came, Achmed packed up his family and boarded a plane for Northwest Arkansas.

They have lived in Bentonville for a little over nine months, and their joy is contagious. Holding his 1-year-old son, Yousuf, Achmed wonders aloud what he will tell his children about their home country and why they had to leave. And he marvels that Yousuf won't ever remember how bad it was. Beginning life in a foreign country has its challenges, and Zuhal, Achmed's wife, struggles with feeling isolated. As far as they know, they are the only Afghan family to call Ozarkansas home.

Achmed and Zuhal attend English lessons multiple times per week, and their oldest daughter, Nilofar, just finished her first year of kindergarten. Like many Arkansans, they shop at Walmart, and Zuhal is discovering how to make American foods. For Yousuf's first birthday, Zuhal learned how to bake a cake, which involved many firsts: using a measuring cup, turning on the oven, and setting a timer. She is eager to learn more dishes, and mastering homemade pizza is on her list.

So much of their new life can be summed up in the kitchen, where Zuhal prepares Quabily, an Afghani rice dish, for lunch and serves green tea perfumed with cardamom seeds. And sharing cupboard space with these ingredients is a box of Kix cereal. This is how Achmed and Zuhal are finding place, one dish at a time, and there are many good meals ahead of them.