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Lamb and plenty of carrots braised in oil, with rice steamed on top — Uzbekistan's national dish.
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Plov (also called osh locally) is a rice dish cooked in a large iron pot called a kazan. Meat, onions, and julienned carrots are first simmered into a base called zirvak, then rice is spread flat on top and steamed. Cooking plov is traditionally a man's job, and at weddings and celebrations plov for hundreds is served at once. It was inscribed on UNESCO's Intangible Cultural Heritage list in 2016.
Rinse the rice and soak in water for about 30 minutes. Cut the carrots into 5mm matchsticks, slice the onions, and cut the lamb into large bite-size pieces.
Heat the oil well in a heavy pot and sear the lamb until browned all over.
Add the onions and fry until browned, then add the carrots and fry until soft.
Add the cumin seeds, salt, and red chili, pour in water just to cover, and simmer on low for 30 minutes (this is the zirvak).
Add the chickpeas and raisins, then spread the drained rice flat on top. Pour in hot water to 1cm above the rice.
Cook over medium heat until the water is absorbed, then bury a whole head of garlic in the center. Cover and steam on low for 20 minutes.
Toss gently, mound onto a platter, and top with the meat and garlic.