Özbek Pilavı

Rinse rice under cold water until the water runs clear; soak for 30 minutes.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until golden brown, about 5-7 minutes.

Stir in diced lamb and cook until browned on all sides, about 8-10 minutes.

Add sliced carrots and cook until softened, about 5 minutes.

Add minced garlic, cumin, black pepper, and salt; stir to combine.

Add soaked rice to the pot, spreading it evenly over the meat and vegetables.

Pour in water until it covers the rice by about an inch; add bay leaves and red pepper.

Bring to a boil, then reduce heat to low and cover the pot tightly.

Cook for 20-25 minutes without lifting the lid, until rice is tender.

Remove from heat and let it rest, covered, for 10 minutes.

Fluff the rice with a fork, mixing in the chickpeas.

Garnish with chopped parsley before serving.