Oshi Palov

Instructions

1. 1 Heat the oil in a large heavy-bottomed kazan or Dutch oven over high heat until a light haze appears. Season the lamb cubes with salt and sear them in the hot oil for five to seven minutes, turning until deeply browned on all sides.
2. 2 Remove the lamb and reduce heat to medium. Add the sliced onions and fry for eight minutes, stirring frequently, until they turn a deep golden caramel colour. This caramelisation is essential for developing the rich base flavour of the palov.
3. 3 Return the lamb to the pot and add the julienned carrots, stirring and frying for five minutes until the carrots soften and begin to absorb the oil. Sprinkle in the cumin seeds and ground cumin, stirring until fragrant.
4. 4 Add the soaked chickpeas and quince quarters, then pour in enough warm water to cover everything by three centimetres. Bring to a boil, reduce to a simmer, and cook for thirty minutes until the lamb is nearly tender and the chickpeas are softened.
5. 5 Drain the soaked rice and distribute it evenly over the surface of the meat and vegetables without stirring. Push the whole garlic head into the centre of the rice. Add warm water until it covers the rice by one and a half centimetres.
6. 6 Increase the heat to high until the water comes to a rapid boil and begins to evaporate visibly. Once the water level drops below the rice surface, reduce heat to the lowest setting and cover with a tight lid.
7. 7 Steam the palov on the lowest heat for twenty-five to thirty minutes without lifting the lid. The rice is done when it is fluffy, each grain is separate, and there is no remaining liquid. Let it rest covered for ten minutes off the heat.
8. 8 Gently fold the rice from bottom to top with a slotted spoon to mix the layers. Mound the rice on a large platter, arrange the lamb, chickpeas, and quince on top, and place the softened garlic head in the centre as a communal garnish.