Pilaf: Oshi plov

This pilaf from Tajikistan has a lot to offer. In Tajik culture people make time for each other, they talk, eat and share. Sharing is a human duty. The "Oshi palav" brings families together, resolves quarrels without words, and the "Osh" even appears to have helped end the Tajik civil war. The fighting factions first sat together with a large steaming Osh: "palav of peace". 

Serves 8 
 1 kg of good quality basmati rice
750 g onions
3-4 tbsp ghee
2 tbsp mild olive oil
1 kg of carrots
3-4 tbsp cumin seeds
200 g sultana raisins
4 tbsp barberries (sour berries, from Turkish or Middle Eastern shops)
200 g chickpeas, soaked and cooked (or rinsed from a can)
4 cardamom pods
4 bulbs of garlic

Don't panic because of the 4 bulbs of garlic: they are steamed and become soft, mild and sweet. Soak the rice for 10 minutes and rinse well. Chop the onions into half rings. Halve the carrots and cut them into coarse julienne (strips). Fry the onions in the ghee and oil, stirring lightly golden brown. Then add the carrot julienne and the cumin. Fry for another 10 minutes on low heat. Add the chickpeas and spread the rice on top. Sprinkle with salt and add the cardamom pods. Pour in enough water to cover the rice. Slice the top of the garlic bulbs and push them nicely into the rice. Put the lid on the pan and bring to the boil. Then lower the heat (leave the lid on) and let cook for 20 minutes. Spoon the pilaf onto a large platter, divide the soft garlic on top and give small plates. For the version with lamb: fry 1 kg of lamb in pieces with the onions and cumin over low heat, then add enough water to cover the meat. Stew the meat until done. Mix with the carrots and chickpeas and continue as above.