Recipe: The national dish of Uzbekistan – Tuy Palovi (Wedding plov)
canned rinsed and drained. but if possible use dried that have been soaked in warm water for 8 hours
Dice the onions, slice the carrots in long thin strips and cut the meat in big chunks
On high heat, heat the oil and add the meat until brown, stirring frequently
Add the onions, continue frying
When the onions are light brown, add the carrots. Fry until carrots are half cooked
Add 500 ml water together with the chickpeas
Bring to a boil, reduce the heat, add in the garlic heads and let cook for 15 minutes.
Add the raisins. Continue cooking for another 5 minutes.
Add turmeric, cumin, coriander and salt, stir well.
Take out garlic heads, add the rice; layer it evenly on top of the carrots, then place the garlic heads on top of the rice layer.
Add enough water to cover the surface of rice for a little less than 2 cm.
Set the heat on high and wait until all the water is soaked by rice, salt to taste
Mix only the top of the rice and close the lid, reduce the heat on very low.
After 15 minutes, open the lid and again mix only the top of the rice, close the lid and then cook for another 10 minutes.
When rice is cooked, remove from the heat and gently mix all the ingredients together
Serve in large flat plate, along with fresh salad.