Chicken Pilaf

Peel the onion and slice it into half-rings. Peel the carrots and cut them into thick strips so they don’t fall apart while cooking.

Take a heavy-bottomed pot or a deep pan, place it over medium heat, and let it heat up well.

Once hot, pour in the oil and add the chicken. Fry, stirring occasionally, for about 10 minutes until the meat turns golden brown.

Add the onion and cook with the chicken for 3 minutes until it softens and becomes slightly translucent.

Add the carrots and cook for another 5 minutes until they start releasing their aroma.

When the carrots begin to soften, pour in enough water to completely cover the chicken and vegetables. This mixture is called zirvak and serves as the base for authentic pilaf.

Bring the zirvak to a boil, then add the spices and salt to taste. Rinse the garlic head, remove the outer skin, and place it whole into the pot. Reduce the heat and simmer for 30 minutes so the chicken becomes tender and absorbs the spices.

Rinse the rice thoroughly under running water until the water runs clear (this removes excess starch and keeps the pilaf fluffy). Carefully spread the rice evenly over the zirvak without stirring. Add more water if needed so it covers the rice by about 1–1.5 cm. Cover with a lid, reduce the heat to low, and cook for about 20 minutes until all the liquid is absorbed. Do not stir! Otherwise, the pilaf may turn mushy.

Turn off the heat and let the pilaf rest, covered, for another 30 minutes. Then gently mix and serve.