Fergana Pilaf with Vegetable Appetizer

Rinse the rice and soak it in warm salted water for 30 minutes. Cut the tail fat into cubes, and the lamb into large pieces. Slice the onion into half rings, and cut the carrots into thin sticks 0.5 cm thick and 5 cm long.

Render the fat in a thick-bottomed cauldron over medium heat for 5 minutes until cracklings form. Remove the cracklings.

Heat the fat until it starts to smoke, add diced onion and fry over medium heat, stirring, for 2 minutes until golden brown.

Arrange the lamb around the edges of the kazan, moving the onion to the center. Do not stir for 1.5 minutes, then fry while stirring for 2 minutes. Add the carrots, increase the heat and fry for another 3 minutes.

Add half of the cumin, pour in cold water so that it covers the carrots. Put whole garlic cloves and chili pepper, salt to taste. Simmer covered over low heat for 20 minutes.

Remove the garlic and chili pepper. Add the rice, distributing it evenly over the surface. Cook on low heat under a lid for 20 minutes until all the water has evaporated.

Return the garlic and pepper to the cauldron, pile the rice into a mound, sprinkle with the remaining cumin. Leave to simmer under the lid without heat for 10 minutes.

For achik-chuchuk, slice the red onion into thin half-rings and soak in water for 5 minutes. Slice the tomatoes into thin slices, finely chop half of the chili pepper, coarsely chop the cilantro and basil.

Transfer the onion to a bowl, cover with a lid and shake to break up the rings. Mix the onion, tomatoes, chili pepper and herbs.

Arrange the pilaf on a plate in a mound. Serve with achik-chuchuk separately or on top.