Challow, a spiced Afghan rice, is usually made with basmati. I prefer brown, but you can use pretty much anything.
Prep time: 1/4 cocktail (not including baking time)
1 cup brown rice
1 tsp salt
2 TBSP oil
2 tsp cardamom
2 tsp whole cumin seeds
Preheat oven to 350.
Put 3 1/2 cups water in a Dutch oven or other saucepan that's oven safe and has a snug lid. Bring to boil.
While you're waiting for the water to boil. Soak rice in a bowl full of cold water a minute and work it well with your fingers. Drain, rinse, and repeat a couple times.
Once the pot of water is boiling, add your strained rice. Bring to boil, uncovered and boil 10 minutes.
Stir in remaining ingredients and put lid on and put the pot into the oven. Bake about an hour until the water is all absorbed and the rice is tender.
After you remove it, let it rest for a few minutes and fluff with a fork before serving.