Plov

Method

Heat ghee in a heavy-bottomed casserole and brown the lamb pieces on all sides, then remove and set aside. In the same oil, fry the sliced onions until golden, add the cumin seeds and toast briefly, then add the julienned carrots and cook for 5 minutes. Return the lamb to the pot with the stock, bay leaves, cinnamon stick, black pepper and salt, bringing to a boil before reducing to a simmer for 45 minutes until the meat is nearly tender. Stir in the unwashed rice, nestle the whole garlic cloves throughout, add more stock if needed to just cover the rice, then cover tightly with foil and a lid. Cook over medium heat for 20-25 minutes until the rice is tender and the liquid is absorbed, resisting the urge to stir. Remove from heat, let rest for 10 minutes covered, then fluff with a fork and serve on a large platter, ensuring the caramelised bottom layer (tahdig) is broken into pieces and distributed throughout.