250 g meaty lamb bones, big chunks
250 g onions, julienned
250 g carrots, julienned
500 g rice, soaked in warm salted water
125 ml vegetable oil
1 tea spoon barberry
1.5 tea spoon cumin seeds
0,5 tea spoon freshly ground black pepper
1 table spoon raisins (optional)
1 liter water
salt to taste
Pre – heat the medium size deep pan or a regular non stick pan and pour oil. Heat up the oil and drop a piece of onion to hear a crackle. Oil should not smoke. To prepare zirvak: After hearing crackle in hot pan add meat, cut into 1-inch cubes meaty lamb bones. Keep the meat on each side for 30 seconds and keep frying until golden brown in color. Add julienned onions on top. Fry till golden brown. If you think you are more comfortable cooking on lower heat, by all means, do so. Color of the onions is the essential element to determine the color of the Palov. Then keep mixing everything together well, then add thick julienned carrots. Fry all the ingredients for some time and then add water, spices (cumin seed, freshly ground black pepper and barberries) and salt.
Let it simmer for 45 minutes in law heat. Meanwhile clean and thoroughly wash rice and keep it soaked in warm salted water. After simmering zirvak for 45 minutes evenly spread drained rice with the skimmer. If the water is not enough, add some more water. Keep the water level 1-inch above the rice if you are using Basmati rice, for any other type of rice it is 1/2 inch above the rice level. Please don’t mix the ingredients from this point until Palov is ready. Starting from now on water will evaporate faster than you expect. Once the rice starts absorbing the water, use skimmer and slowly flip the top layer of the rice to make sure upper layer of the rice is evenly absorbing the water. Then close the lid and turn the heat down to medium-low for 10 minutes or until the rice absorbs the water. Check the sides of the pan to make sure there is no water remaining. Turn the heat down to lowest and quickly make a dome from the rice. Put the lid and let it cook for 10-15 minutes. Let Palov rest for 20 minutes. Now Palov ready, remove the meat and mix the rest of the ingredients using the skimmer. Cut up the meat into small cubes and serve it on top of the Palov. Serve with freshly made vegetable salad with greens. Bon appetite!