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3 cups good rice, well rinsed, and soaked in cold water
In a large pot, try the meat until well-browned on all sides. Add onion and continue to fry another 5 minutes. Add 1/2 cup water, cover, and cook on small flame about half an hour. Remove from pot.
Place half the carrot slices in pot. Add meat mixture (with liquid), salt, and pepper. Add remaining carrot, chickpeas, and raisins in that order. Sprinkle on the cumin, and place the strained rice on top.
Cover with water and bring to a boil. Cover well and cook on a low flame for 45 minutes.
Place on large tray in the reverse order as the pot: first the rice, etc.
When available scatter pomegranate seeds on rice.
Poster's Notes:
No festive Bukharan meal is complete without Shplo. This marvelous rice dish, which generally contains onion, pieces of lamb and/or chicken, carrot slices, and raisins, is one of the most popular Bukharan dishes.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
3 large chopped onions
5 peeled carrots, cut into thin slices
2 pounds lamb meat, cut into cubes of about 1"
2 teaspoons ground cumin
1 cup cooked chickpeas/garbanzo beans
1/3 cup black raisins
salt and fresh ground back pepper
1/2 cup oil (or melted lamb fat)
The rice is uncooked when added. It will cook with the rest of the ingredients.