Kabuli recipe, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1 to 2 hours. Heat the oil in a large, brown the meat and put the meat to a plate and set aside.
Add the onions to the hot oil and the garlic. Return the meat into the pan and pour in the stock or water along with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for about 1 1/2 hours, or until the meat is fork tender. Strain the meat, onions and spices from the simmering broth and set aside, reserving the broth.
Then fry the carrots for 1 to 2 minutes to soften. Stir in the sugar and continue to cook for 1 or 2 more minutes to lightly caramelize the sugar, taking care not to let it burn. Then stir in the raisins, cardamom and salt to taste and set aside. Bring a large pot of salted water to a boil. Drain the soaked rice and stir it into the boiling water. Return to a boil and cook the rice for 3 or 4 minutes. Then drain the rice, discarding the water, and place it into a large bowl. Mix the remaining broth with the reserved rice. Spread half the rice smoothly over the bottom of the greased pot. Spread the reserved meat and onions evenly over the rice. Top the meat with the carrots and raisins. Finally, layer the remaining rice smoothly over the other ingredients in the pot. Cover the top of the pot with a clean kitchen towel. This keeps condensed steam from dripping back onto the rice. Finally top the pot with a tight-fitting lid and fold the overhanging towel over the lid. After 10 minutes you can gently stir the rice, meat and all other ingredients together.
The garden recepies are from all over the world and Kabuli comes from Afganistan. This recipe is a delicious and easy dish.

Melt the butter and fry the shallot onions.
Peel the asparagus, cut the tops off and keep them apart.
Cut the stalks into slices and fry them.
Cook 750ml broth  and ad the orzo.
Beat the egg yolks with the lemon juice in a bowl. Scoop a spoonful of hot broth with it and beat well. This grant you the gentle boiling soup . Slowly beat and simmer gently . The soup should have a pale lemon yellow color and a frothy, creamy consistency.
Add at the very end the asparagus tops and let it boil for three minutes . Drizzle with extra virgin olive oil and serve.