Uzbek Plov (Original video)

Ingredients:

• 1/3 cup oil
• 1/2 kg lamb
• 2 medium onions, finely sliced
• 3 medium carrots
• Salt to taste
• 1/2 tsp black pepper
• 1 bay leaf
• 1/2 tsp red pepper flakes
• 1/4 tsp turmeric
• 1 tsp whole cumin seeds
• 1 whole head of garlic
• 1/2 cup cooked chickpeas
• 2-3 tbs raisins
• 2 cups basmati rice, washed and soaked for 20 to 30 minutes
• 3 cups hot water
• Red chilli pepper (to taste)

Instructions:

1. Heat oil in a large pot, add lamb and cook for 3 to 5 minutes until the color changes.
2. Add finely sliced onions and cook on medium flame for about 20 minutes until golden brown.
3. Mix in carrots, salt, black pepper, bay leaf, red pepper flakes, turmeric, and cumin seeds. Add just enough hot water for the carrots and lamb to cook in.
4. Cut off the top and bottom of a whole head of garlic, cover and simmer for about 20 minutes until carrots have softened. Remove the garlic and set it aside.
5. Add cooked chickpeas and raisins to the pot.
6. Evenly place soaked basmati rice on top, add 3 cups of hot water (or about 2cm above the rice), and gently place the garlic head on top.
7. Bring to a boil, then reduce the flame to low, cover, and cook until the liquid has almost absorbed. Gently turn the rice.
8. Level the rice, cover with a damp tea towel, and cook until all liquid has fully absorbed.
9. Serve the Uzbek Pilaf with a yogurt dip and salad. Enjoy!