Plov

Instructions

1. Rinse the rice several times under cold water until the water runs clear. Soak in cold water for at least 30 minutes, then drain.
2. Heat the vegetable oil or lamb fat in a large, heavy-bottomed pot over medium-high heat. Add the lamb and cook until browned on all sides, about 10 minutes.
3. Add the onions to the pot and sauté until they are translucent and beginning to brown, about 5-7 minutes.
4. Stir in the carrots and sauté for another 5 minutes until they start to soften.
5. Add the salt, cumin, coriander, black pepper, and saffron or turmeric (if using). Stir well to coat the meat and vegetables with the spices.
6. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
7. Nestle the whole, unpeeled head of garlic into the mixture. Spread the drained rice evenly over the top, but do not stir.
8. Carefully pour enough water over the rice to cover it by about 1 inch. Increase the heat to bring the water to a gentle boil.
9. Once boiling, reduce the heat to low, cover tightly, and let the plov cook undisturbed for 20-25 minutes, or until the rice is tender and the water is absorbed.
10. Remove from heat and let the plov rest, covered, for 10 minutes. Before serving, gently mix the layers together, and serve hot.