Pilaf with Dried Fruits

Method

Heat the oil in a large heavy-bottomed pan and fry the meat over high heat until browned on all sides, then remove and set aside. In the same oil, fry the diced onions until golden, then add grated carrots and fry for a further 3 minutes, stirring well. Return the meat to the pan, add the cumin seeds, peppercorns, and bay leaves, and cook for 2 minutes. Stir in the rice, coating it well with oil, then add the apricots and raisins, stirring gently. Pour in the hot water or stock, season with salt, bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is tender and the liquid is absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork and serving.