Uzbek Plov

Sort through the devzira rice, rinse it several times until the water runs almost clear, then cover with warm water and let soak for 30 minutes. Cut the lamb into pieces about 3 cm, slice the onion into half-rings, cut the carrots into long matchsticks; peel the garlic heads only of their outer layer, without separating them into cloves.

Heat the oil well in the kazan. Add the lamb and sear over high heat for 8–10 minutes until nicely browned. Add the onion and cook for another 5–7 minutes, until golden.

Add the carrots, stir, and cook for 10 minutes so they soften slightly but don't fall apart. This is the base of the plov — the zirvak.

Add the cumin, barberries and salt, pour in 800 ml of hot water and nestle the garlic heads into the zirvak. Bring to a boil, reduce the heat and simmer uncovered for 30 minutes, until the meat is tender and the broth has a rich flavor.

Drain the rice and spread it in an even layer over the zirvak, without mixing it with the meat and carrots. Pour in the remaining 100 ml of hot water so it just covers the rice. Cook over high heat, uncovered, until the water has almost completely evaporated, about 15–20 minutes.

Once the surface of the rice looks dry, mound it into a heap, poke several holes down to the bottom with a wooden stick, cover the kazan with a lid and let it simmer over the lowest heat for 20 minutes.

Remove the kazan from the heat and let the plov rest, covered, for another 10 minutes. Gently mix the rice with the zirvak, transfer to a large serving platter, and top with the lamb and garlic heads.