Uzbekistan's revered pilaf of rice cooked with lamb, carrots, chickpeas, and whole garlic heads in a kazan over an open flame — the centerpiece of every celebration.
Equipment needed
stovetop, pot
Soak rice for 2 hours and chickpeas overnight.
Heat oil in a heavy kazan until smoking. Sear lamb chunks until deeply browned on all sides.
Add sliced onions and cook until golden. Add julienned carrots and cook 10 minutes.
Add cumin, coriander, salt, and boiling water to cover. Simmer 40 minutes until lamb is tender.
Drain rice and spread evenly over the meat — do not stir. Push whole garlic heads and chickpeas into the rice.
Add boiling water until it sits 2cm above the rice. Cook uncovered on high until water is absorbed.
Reduce heat to lowest, cover tightly, and steam 30 minutes. Flip onto a large platter with meat on top.