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Carrot and lamb (or beef) cooked with rice — a rice dish beloved across Russia and Central Asia.
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A rice dish that spread from Central Asia and took root in its own form in Russia. Cooking a generous amount of carrot and meat slowly with the rice is its defining feature; it's traditionally made in a large pot called a "kazan," and appears frequently at gatherings and celebrations. Even without a special pot, it can easily be made at home with an ordinary one.
Cut the meat into bite-sized pieces. Heat oil in a pot and brown the meat.
Add the thinly sliced onion and sauté.
Add the julienned carrot and cook until softened.
Add the cumin and water and simmer 30 minutes.
Spread the rinsed rice on top and nestle the whole garlic head into the mixture.
Cover and cook over low heat for 20 minutes, then rest before serving.