For the recipe you will need:
heart – 600g
vegetable oil (for frying) – 100g
onion – 2 pcs.
carrots – 2 pcs.
zira – 1/2 tsp
coriander – to taste
salt – to taste
black pepper (ground) – to taste
pearl barley – 1 cup
tomato – 2 pcs.
To cook Barley Pilaf with a heart, you need:

Rinse pearl barley and soak in water for 3-4 hours. Cut the heart lengthwise, rinse from blood clots, cut off fat. Cut the heart into large cubes, cut the fat into small cubes. Coarsely chop the carrots. Onion cut into half rings.

Heat oil in a cauldron over high heat, add chopped fat and melt it. Put the heart into the cauldron and fry, stirring, until browned on all sides. Then add the onion to the meat and fry until golden brown. Then add carrots and cook everything together for another 4-5 minutes.

Pour a glass of hot water over the heart with vegetables, add salt, hot pepper, cumin and coriander. Bring the mixture to a boil and simmer, covered, for about 20 minutes over low heat.

In the meantime, pearl barley is well washed and folded into a sieve. Rub the tomatoes on a coarse grater. Spread barley in an even layer on the heart with vegetables, pour the tomato mass onto the grits. Salt to taste, pour boiling water over the pilaf so that the liquid level is 1 cm higher than the food.

Bring the pilaf to a boil over high heat and cook until almost all the liquid has evaporated. Then, on a minimum heat, simmer the pilaf under the lid for another 20-25 minutes. When barley reaches readiness, remove pilaf with a heart from the fire, mix and serve.