Not very traditional, but looks yummy!

All over the Mediterranean and Central Asia, pilafs seem to require onions, lamb, rice, carrots, and raisins. The simplest seems to be the Uzbek plov:

http://www.epicurious.com/recipes/food/views/Rice-Pilaf-with-Lamb-Carrots-and-Raisins-240165

While of course Persia has the most refined version, with saffron and pumpkin:

http://www.taste.com.au/recipes/27196/persian+style+lamb+pilaf

I outsmartied myself by using BROWN basmati rice instead of white. It takes like 4x as long to cook. :( Also I just don't enjoy raisins in savory dishes, no matter how many times I have tried. If you can get currants they might be preferable.