👨‍🍳 조리법

1. 1

   In a heavy-bottomed pot or kazan, heat the oil or lamb fat over medium-high heat. Add the sliced kazy and fry until lightly browned and some fat has rendered. Remove kazy and set aside.

2. 2

   Add the sliced onions to the rendered fat and sauté until golden brown. Add the julienned carrots and cook until softened, stirring occasionally.

3. 3

   Add the rinsed rice to the pot, distributing it evenly over the vegetables. Stir gently to coat the rice grains with the fat.

   💡 전문가 팁: Do not stir vigorously after this point to avoid breaking the rice.
4. 4

   Pour in the water or broth. It should cover the rice by about 1.5-2 cm. Add salt, cumin seeds, and crushed coriander seeds. Bring to a boil.

   💡 전문가 팁: The liquid level is crucial for perfectly cooked rice.
5. 5

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for about 20-25 minutes, or until the liquid is absorbed and the rice is tender.

6. 6

   Arrange the reserved kazy slices on top of the rice. Place the whole head of garlic in the center. Cover again and steam for another 15-20 minutes on very low heat.

   💡 전문가 팁: This steaming step allows the flavors to meld and the kazy to release its aroma.
7. 7

   If using barberries, sprinkle them over the pilaf just before serving. Let the pilaf rest, covered, for 10 minutes off the heat before fluffing gently with a fork and serving.