•  1 lb rice
•  1 lb carrots, coarsely grated
•  1 lb onions, thinly sliced
•  1 lb lamb, cut into 3-inch pieces
•  1/2 TB spoon salt
•  1 head of garlic, whole
•  1 1/2 teaspoons turmeric powder
•  1 TB spoon dried barberries
•  vegetable oil

•  Place rice in a large bowl and cover with cold water. Set aside.
•  Heat vegetable oil in a Dutch oven over high heat until smoking.
•  Add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes.
•  Stir in the onions; cook and stir until the onion has softened about 5 minutes.
•  Stir in the carrots; cook and stir until the carrots have softened, about 5-7 minutes.
•  Drop the garlic and salt, and cook for 10-15 minutes.
•  Sprinkle with half of the turmeric.
•  Stir to evenly distribute ingredients. Reduce heat to medium. Cover with hot water and cook for 40 minutes.
•  Wash and drain rice.
•  Pour cleaned rice over the lamb mixture in an even layer.
•  Slowly pour water over a tablespoon or wooden spatula to ensure even distribution over rice (to avoid making large holes in the rice).
•  Add barberries.
•  The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
•  In about 10 minutes till done sprinkle the rice with the rest of the turmeric.
•  When the rice is done stir it and lamb together, and serve with the garlic heads on top.

PS.:  Serve with Shikarop: a salad with finally sliced (almost shredded) tomatoes, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy!

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