Cooking time: 130 min.
Servings: 8

INGREDIENTS

Compound
2 cups rice
salt
1/2 cup chickpeas
600 gr lamb meat
2 onions
2 ripe quinces
2 large carrots
3/4 cup vegetable oil
1/2 teaspoon black pepper
peas
zira
1 head of garlic
2 tbsp. spoons of raisins
barberry

HOW TO COOK

1) Soak rice in warm water for 1 hour.

Soak chickpeas in cold water for 5-6 hours.

2) Wash the meat, remove films and tendons, cut into large pieces. Peel the onion, cut into half rings. Wash the quince, peel, remove the seeds, cut each into 4-6 slices. Wash carrots, peel, cut into small cubes.

3) Heat the oil in a cauldron, put the onion and fry until golden brown. Add meat, fry and simmer for 30 minutes. Add carrots, raisins, chickpeas, quince, pour boiling water just above the meat level and simmer over low heat until the chickpeas are ready. about 25 minutes. Salt and pepper add cumin to taste.

4) Put the rice in a cauldron, level it, pour boiling water 1 cm above the level of the rice. cook in an open cauldron until all the liquid is absorbed, about 15-20 minutes.

5) remove the top layer of the husk from the head of garlic. изюм промыть, засыпать поверх риса, добавить barberry, уложить чеснок и накрыть казан крышкой. simmer pilaf over low heat for 10-15 minutes. Before serving, gently mix, then put on a dish, spread quince slices and garlic cloves around.