Rice should be soaked for at least half an hour, then washed, and preferably for a couple of hours. This is so that the excess starch is gone, then the pilaf will be rice to rice. Soak the dried fruits and dry them with a paper towel. Cut the meat into pieces, leave some pieces with bones. Fry the lamb. I poured sunflower oil and added walnut oil. In pilaf, I use walnut oil for the first time.
We spread the onion and gild it. Do not overcook the onion, it will be tasteless! This is important!
Add dried fruits and carrots. Do not be lazy and cut the carrots into cubes. Fry it. Fry everything almost until ready. So that the cumin reveals its flavor, we break it in a mortar. Cumin, barberry and salt are sent to the wok and pour water so that it covers everything about the thickness of a finger 1.5-2 cm. We do 20-30 minutes on the fire, covered with a lid. Garlic is cleaned as much as possible, but left in the skin, cut off a little from the bottom, but so that it does not fall apart into cloves. Spread in a wok with hot pepper and cook for another 15 minutes. We made the zirvak. For a delicious pilaf, a very important point.
It's time for rice. Spread an even layer of rice, after removing the garlic on a plate. Garlic is not thrown away, many people eat it with pilaf and love it. Do it over medium heat until the rice is completely absorbed. It's about 15 minutes. We collect the rice with a slide and make holes to the bottom. You can use a stick or a spoon-the reverse side. Cover with a lid and cook until tender - until crumbly rice.
The pilaf is ready. Put the garlic head in the center.