Recipe - Sarimsaaqli Palaaw (Central Asian Garlic Pilaf)

Three fourths cup Oil
5 small Onions, minced
1 pound Lamb leg meat, cubed
4 lg Carrots, cut into julienne
Water
12 Garlic heads
5 cup Rice, soaked in 5 changes
of water and drained
1 teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Ground red pepper or cayenne

This is recently invented Central Asian pilaf, dating from just after
World War II. At first popular among teahouse pilaf cooks in eastern
Uzbekistan, it's now cooked all over that country. Most people squish
out the mild cooked garlic from the whole cloves and use it as a
sauce for the pilaf. From "Plovy na Liubol Vkus" by Karim Makhmudov.

Put oil in large pot, add onions and saute over medium heat until
light brown. Add meat and stir until browned. Add carrots and 5 cups
water, and cook over mediumhigh heat until meat is tender, about 7
minutes. Mix whole heads of garlic into stew and sprinkle rinsed rice
over. Add 8 cups water, taking care not to disturb layering of rice
and stew, and boil uncovered until rice absorbs water, about 4045
minutes.

When rice is done, heap rice in pot, cover, reduce heat to minimum,
cover pot and steam 2530 minutes. Serve 1 head garlic with each
portion of pilaf. Makes 1012 servings.

Each of 10 servings contains about: 569 calories; 278 milligrams
sodium; 22 milligrams cholesterol; 19 grams fat; 85 grams
carbohydrates; 15 grams protein; 1.08 grams fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip