Polo

Method

Heat oil in a large heavy-bottomed pot and fry the sliced onions until golden, then add the diced lamb and cook until browned on all sides. Add the julienned carrots, cumin seeds, and bay leaves, stirring frequently for 5 minutes. Pour in the water, season with salt and pepper, and simmer for 30 minutes until the lamb is tender. Meanwhile, rinse the basmati rice thoroughly under cold water. Add the rice to the pot, stirring gently to distribute evenly, then increase heat to bring to a boil. Once boiling, reduce heat to low, cover tightly with foil and a lid, and cook for 18-20 minutes until the rice is tender and liquid is absorbed. Scatter the barberries and raisins over the top in the final 5 minutes of cooking. Fluff with a fork and serve on a large platter.