Mayizli Palov

Peel and thinly slice the onions, then peel and cut the carrots into thin julienne strips. Set both aside separately before beginning to cook.

Heat a generous amount of vegetable oil in a large heavy-bottomed pot or kazan over high heat until the oil begins to shimmer and is very hot.

Add the sliced onions to the hot oil and fry, stirring occasionally, until they turn deep golden brown and are well caramelized.

Add the julienned carrots to the caramelized onions and stir-fry together until the carrots soften and begin to take on a lightly golden color.

Rinse the rice thoroughly under cold water until the water runs clear, then soak it for 20 minutes before draining.

Scatter the raisins evenly over the onion and carrot mixture, then spread the drained rice in an even layer on top without stirring.

Carefully pour enough hot water over the rice to cover it by about 2 centimeters, season with salt, and bring to a boil over high heat.

Once the water is absorbed to the level of the rice, reduce the heat to very low, cover the pot tightly with a lid, and allow the pilaf to steam until the rice is fully cooked and fluffy.