Sarimsokli Palov

Heat a generous amount of vegetable oil in a large heavy-bottomed kazan or Dutch oven over high heat until the oil begins to shimmer and smoke slightly. Carefully add the onions, sliced into thin half-rings, and fry until they turn deep golden brown.

Add the mutton or beef, cut into large chunks, to the browned onions and sear on all sides until a rich, dark crust forms. Stir occasionally to prevent sticking.

Add the carrots, cut into long thin matchsticks, on top of the meat and spread them evenly without stirring. Allow them to soften slightly before folding them gently into the meat and onion mixture.

Pour in enough hot water to cover the meat and vegetables, season generously with salt and cumin, and bring the zirvak to a vigorous boil. Reduce heat and allow the broth to simmer until the meat is nearly tender.

Nestle the whole unpeeled garlic heads, root-side down, into the zirvak at even intervals so they are partially submerged in the broth. This is the defining step of Sarimsokli Palov, imparting its characteristic mellow garlic aroma.

Rinse the rice thoroughly under cold water until the water runs clear, then spread it evenly over the zirvak in a flat, even layer without mixing it into the meat below. Add hot water over the back of a spoon so it just covers the rice by about 1–2 cm.

Cook uncovered over high heat until the surface water is fully absorbed and the rice appears dry on top, then use the handle of a wooden spoon to poke several steam holes down through the rice to the bottom of the pot.

Reduce the heat to its lowest setting, cover the kazan tightly with a lid, and allow the palov to steam undisturbed until the rice is fully cooked and fluffy. Serve by inverting the rice onto a large platter with the whole garlic heads placed on top as a garnish.