Osh Plov

Method

Heat oil in a large, heavy-bottomed pot or kazan over medium-high heat. Brown the meat with cumin seeds and peppercorns until deeply caramelised, then add sliced onions and cook until softened and golden. Stir in the julienned carrots and whole garlic cloves, cooking for 2-3 minutes. Pour in the stock and bring to a boil, then reduce heat and simmer for 20 minutes until the meat is tender. Rinse the rice thoroughly and add it to the pot along with salt and turmeric, stirring gently. When the liquid reaches the level of the rice, stop stirring and do not disturb further. Cover tightly and cook on low heat for 15-18 minutes until the rice is tender and liquid absorbed. Remove from heat and let rest covered for 5 minutes, then fluff gently with a fork and scatter with barberry before serving.