Ingredients

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear, then soak it in warm salted water for 20 minutes while you prepare the meat.

2. 2

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 8-10 minutes.

3. 3

   Add the chopped onions to the pot and fry with the meat until the onions are golden brown.

4. 4

   Stir in the julienned carrots, cooking for another 5-7 minutes until they soften slightly. This base of meat and vegetables is called the 'zirvak'.

5. 5

   Season the mixture with cumin, coriander, salt, and pepper. Pour in enough boiling water to just cover the meat and vegetables. Bury the whole garlic heads into the mixture.

6. 6

   Reduce heat to low, cover, and simmer the zirvak for 30-40 minutes until the lamb is tender.

7. 7

   Drain the soaked rice and layer it evenly over the top of the meat and carrots. Do not mix; the rice should sit on top.

8. 8

   Pour more boiling water over the rice gently until the water level is about 1/2 inch above the rice. Increase heat to high to bring it to a boil.

9. 9

   Once the water boils off the surface (you will see holes forming in the rice), reduce heat to the lowest setting. Cover the pot tightly with a lid wrapped in a kitchen towel.

10. 10

    Steam for 20 minutes. Turn off the heat and let it rest for another 10 minutes.

11. 11

    Open the pot, remove the garlic heads, and gently toss the rice with the meat and carrots from the bottom before serving.