On Monday Jon made kofte kebabs, so to go with them I decided to try my hand at an Afghan-style basmati rice pilaf with carrots and raisins. The pilaf gets par-boiled, then drained and steamed in its residual water. A little dry, but very tasty, will try again!
To go with I adapted a recipe from Turquoise: a chopped lettuce salad with dill, scallion, and parsley mixed in. Liked this a lot.