3.5 tbsp District Spice Plov blend
1 cup basmati rice
1 1/4 pounds boneless leg of lamb, fat left on, cubed into 1 1/2-2 inch pieces
2 heads of garlic
1/2 pound carrots
1 1/4 large white onions
1 1/2 cups boiling water
1/4 cup water
3 tbsp dried barberries (can substitute dried currants if unable to find barberries)
Peel most of the skin off the garlic heads, ensuring at least one layer remains. Wash and cut the top off each head so the cloves are exposed. Set aside.
Add lamb chunks to a large stock pot or dutch oven and heat on medium for about 7 minutes, occasionally stirring to brown the meat.
Add the carrots and onions, stirring occasionally for about 10 minutes until the vegetables soften.
Add District Spice Plov blend, barberries, and 1/2 cup of water and mix well. Cover pot, turn heat to low and let simmer for 25 minutes.
Stir everything and create a flat layer. Add the rice evenly over the meat and vegetables.
Push the garlic heads into the mixture, exposed clove side down, so only the bases of the garlic heads are visible.
Slowly add the three cups of boiling water, poke a few holes in the rice layer with a spoon handle, cover, and let simmer for 25 minutes.
Uncover to check the rice, and give it more time if there is still water.
When done, remove garlic heads, stir everything together and present in a big dish using the garlic heads as garnish, allowing people to serve themselves.
The cloves will be soft and taste great with the rest of the plov.
(The above picture is the Plov recipe tripled)