How to make Palov

Ingredients

• 800 g lamb shoulder or beef chuck, in 3 cm cubes
• 500 g long-grain rice, such as basmati
• 700 g carrots, cut into thick matchsticks
• 2 large onions, sliced
• 150 ml sunflower oil
• 1 whole head of garlic, loose skin removed
• 2 teaspoons cumin seeds
• 1 tablespoon salt
• A handful of chickpeas from a tin, drained (optional)
• About 900 ml boiling water

Method

1. Rinse the rice in cold water several times until the water runs clear, then leave it to soak while you prepare the rest.
2. Heat the oil in a large heavy pot. Brown the meat well on all sides, then add the onions and fry until golden.
3. Add the carrots and stir-fry for 10 minutes until they soften. Stir in the cumin, the salt and the chickpeas. Pour in about 500 ml of the boiling water, press the whole garlic head into the middle, cover and simmer gently for 40 minutes. This base is called zirvak.
4. Drain the rice and spread it in an even layer over the meat and carrots. Do not stir. Pour in enough of the remaining boiling water to cover the rice by about 1 cm and cook on a high heat until the water has disappeared from the surface.
5. Gather the rice into a dome, poke 5 or 6 holes in it with the handle of a spoon, cover tightly and cook on the lowest heat for 25 to 30 minutes. Mix gently, turn out onto a large platter with the meat and garlic on top, and serve with tomato and onion salad.