• 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!