Turkmen Plov

Heat the oil in a large, heavy-bottomed pot or kazan over high heat until shimmering and almost smoking. Add the lamb cubes in a single layer and sear without stirring for four to five minutes until a deep golden-brown crust develops on the bottom side.

Turn the lamb pieces and add the sliced onions to the pot. Cook together for five minutes, stirring the onions frequently while allowing the lamb to continue browning. The onions should turn deeply golden and begin to caramelize alongside the seared meat.

Add the julienned carrots to the pot and cook for ten minutes, stirring occasionally, until the carrots soften and begin to wilt. The carrots should retain some structure as they will continue cooking with the rice and should not become mushy at this stage.

Sprinkle in the cumin seeds, ground coriander, salt, and pepper. Stir for one minute until the spices are fragrant. Add the dried apricots, raisins, and enough hot water to cover the meat and vegetables by about three centimetres. Simmer for thirty minutes.

Spread the rinsed rice in an even layer over the simmering meat and vegetables without stirring. Carefully pour enough hot water over the rice to cover it by one and a half centimetres. Press the whole garlic head into the centre of the rice if using.

Bring the liquid to a vigorous boil over high heat, then immediately reduce to the lowest possible flame. Cover the pot tightly with a lid and cook undisturbed for twenty-five minutes until the rice has absorbed all the water and each grain is tender and separate.

Remove the pot from the heat and let it rest covered for ten minutes. Uncover and gently turn the plov out onto a large serving platter, revealing the meat and carrots beneath the rice. Scatter the garlic and dried fruits over the top and serve family-style.