Plov

Prepare the Rice

Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

Cook the Meat and Vegetables

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the lamb or beef pieces and cook until browned on all sides.

Add the sliced onions to the pot and cook until they are golden brown and caramelized.

Stir in the julienned carrots and cook for about 5 minutes, until they start to soften.

Add Spices and Broth

Add the ground cumin, ground coriander, paprika, ground black pepper, and salt to the pot. Stir to combine.

Pour in the water or beef broth and add the unpeeled head of garlic. Bring to a boil, then reduce the heat to low and let it simmer for about 15 minutes.

Add the Rice

Carefully spread the drained rice evenly over the meat and vegetable mixture. Do not stir.

If using raisins or barberries, sprinkle them over the rice.

Add enough water to cover the rice by about 1 inch (2.5 cm). Bring to a boil, then reduce the heat to low.

Cook the Plov

Cover the pot with a tight-fitting lid and let it cook over low heat for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Once cooked, remove the pot from the heat and let it rest, covered, for about 10 minutes.

Serve

Remove the head of garlic from the pot.

Gently fluff the rice with a fork, mixing the meat and vegetables with the rice.