KING of Uzbek Dishes | Favorite food of millions of people

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

Add chopped onions and sauté until translucent, 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.

Stir in minced garlic, cumin, black pepper, and salt, cooking for 1-2 minutes until fragrant.

Add water to the pot and bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes to tenderize the lamb.

Remove the lamb and set aside, keeping the broth in the pot.

Add rinsed rice to the pot, spreading it evenly over the broth.

Place the reserved lamb on top of the rice, along with bay leaves and chickpeas.

Cover the pot tightly and cook on low heat for 20-25 minutes, until rice is tender.

Remove from heat and let sit, covered, for 10 minutes to allow flavors to meld.

Fluff the rice gently with a fork, mixing in dried apricots and raisins.

Garnish with fresh herbs before serving.

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