Simple Chicken Pilaf with Carrots and Onions

Rinse the rice in 5–7 changes of water until it runs clear, then cover with clean cold water and soak for 15 minutes so the grains hydrate and cook up fluffier. Cut the carrots into thin matchsticks and the onion into half-rings. Pat the chicken fillet dry with paper towels and cut into large cubes about 2–3 cm. Rinse the head of garlic, remove the outer papery layers, but don’t separate into cloves—this way it perfumes the pilaf without burning.

Heat a kazan (cauldron) or a deep heavy-bottomed skillet with a lid over medium heat. Pour in the vegetable oil and heat for 20–30 seconds. Add the chicken in a single layer and fry for 5–7 minutes, turning occasionally, until lightly golden. Don’t overcrowd the pan: if it’s tight, brown in 2 batches so the meat fries rather than stews.

Add the onion to the chicken and sauté 3–4 minutes until softened and translucent. Add the carrots and cook 5–6 minutes more, stirring, until the carrots soften slightly but keep their shape. Add cumin (zira), turmeric, barberries, black pepper, and bay leaf if using. Heat the spices for 30–40 seconds to release their aroma.

Pour in 350 ml hot water, stir gently, bring to a gentle simmer, and cook for 5 minutes. Add salt in a moderate amount and taste the broth: it should be slightly more seasoned than you want the rice to end up, because some salt will be absorbed. Reduce the heat to medium so the liquid barely simmers.

Drain the rice. Spread it evenly over the base in the kazan without mixing it into the meat and vegetables—this helps keep pilaf structure. Press the whole head of garlic into the center of the rice. Pour in the remaining 300 ml hot water in a thin stream down the side so you don’t disturb the layers. The liquid should sit about 1–1.5 cm above the rice. Bring to a boil over medium heat and cook uncovered for 7–10 minutes, until the water has almost completely disappeared from the surface.

Mound the rice toward the center and use a wooden spoon to make 4–6 holes down to the bottom so steam circulates evenly. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. Then turn off the heat and let the pilaf stand covered for another 10 minutes to stabilize the moisture. Remove the bay leaf (if used). Gently mix from the bottom up to combine the rice with the meat and vegetables. Separate the garlic into cloves and stir in if desired, or serve it whole.