Beef plov

Let’s make it

1. Rinse the rice until the water runs almost clear, then cover with warm water and soak for 30 minutes while preparing the beef and vegetables.
2. Heat the oil in a heavy pot. Brown the beef in batches, then lift out. Cook the onion in the same oil until golden.
3. Return the beef, add the carrots and cook for 10 minutes, folding gently. Add the cumin and half the salt.
4. Add enough hot water to just cover the meat and vegetables. Nestle in the whole garlic head, simmer gently for 50–60 minutes until the beef is tender, and taste the broth for salt.
5. Drain the rice and spread it evenly over the meat without stirring. Pour hot water over the back of a spoon until it stands about 1 cm above the rice; the exact amount depends on the pot and rice.
6. Simmer uncovered until the water drops below the rice surface. Make several steam holes through the rice with a spoon handle, cover tightly and cook on the lowest heat for 20–25 minutes.
7. Check that the rice is tender. If still firm, add a small splash of hot water through the holes and steam a little longer. Rest off the heat, covered, for 15 minutes.
8. Lift out the garlic, gently fold the rice and meat together, and serve on a platter with the garlic.