Uzbek Lamb and Rice Pilaf

Begin by placing a generous amount of basmati rice into a large container; then, cover it with warm water and let it sit for a while. Meanwhile, take the whole garlic heads and give them a good wash; set them aside for now.

Next, heat some vegetable oil in a large Dutch oven or skillet over high heat until it starts to smoke. Add the lamb and cook, stirring occasionally, until it's evenly browned on all sides, which should take around 10 minutes. After that, add the onions to the pot and cook, stirring constantly, until they're softened and nicely browned, taking about another 10 minutes. Now, add the carrots to the pot and cook, stirring occasionally, until they're tender as well.

Add some barberries, cumin, coriander, and peppercorns to the pot; then, take those whole garlic heads you washed earlier and drop them into the Dutch oven. Stir everything together so that the garlic is evenly distributed throughout the dish.

Reduce the heat to a medium setting and cover the pot. Let it cook for about 30 minutes, stirring occasionally.

Now, take your basmati rice and give it a good wash with hot water to get rid of any impurities. Drain the water thoroughly and add it to the Dutch oven in an even layer on top of the lamb. Slowly pour in 2 cups of boiling water, making sure that the rice is covered with about 3/4-inch of liquid. Don't stir it yet.

Season the dish with some salt and reduce the heat to a medium-low setting. Cover the pot again and let it cook until the rice is tender and all the liquid has been absorbed, which should take around 20 minutes. Once it's done, stir everything together and serve the lamb and rice with those whole garlic heads on top.