Beef pilaf with chickpeas

Before preparing the pilaf, the chickpeas are thoroughly washed and filled with cold water so that it is completely covered. We leave the peas to soak for six to seven hours so that they are saturated with moisture and soften before cooking pilaf.

Peel the onions, rinse, dry and cut into small pieces. Pour odorless vegetable oil into the cauldron and heat it to a hot state. Pour the prepared onions and fry over medium heat until golden brown. Stir the onions periodically so that they cook evenly and do not burn.

We wash the beef, dry it with paper towels. Cut the meat into small pieces. We spread the beef in a cauldron to the fried onions, stir and continue to fry until the meat completely changes color and starts to brown slightly.

Peel the carrots, wash, dry and cut into thin cubes. We spread the carrots in a cauldron with meat and onions, stir and fry until they soften - about seven to ten minutes.

Prepare the raisins: rinse them thoroughly in warm water and then squeeze them lightly. Drain the water from the soaked chickpeas. We place prepared chickpeas and raisins in a cauldron.

Pour in hot water in such an amount that the liquid covers the contents of the cauldron by a couple of centimeters. Add salt to taste, saffron, cumin, black and red ground peppers. We close the cauldron with a lid and bring the contents to a boil. Cooking zirvak (this is the name of the resulting meat and vegetable preparation for pilaf) with a slow boil until the beef becomes soft. This will take approximately forty to fifty minutes or more, depending on the quality of the meat.

In parallel, we prepare rice. We wash it until the water spills clear and the grains acquire a "glassy" appearance. We check the contents of the cauldron: we taste the broth. It should be quite salty, as some of the salt will then absorb the rice. The broth should cover the meat and vegetables. If there is not enough liquid, add hot water. We spread the washed rice on the cooked zirvak and level the cereals into an even layer. We wash the heads of garlic, but do not divide into cloves.We put them in rice and dip them down. We close the cauldron with a lid and cook pilaf with a slow boil for twenty minutes.

Then we open the lid and mix the almost finished rice with the top layer of zirvak. Add some cumin for flavor. With the help of a spatula, we arrange the rice in the form of a slide. Close the lid and continue to keep on minimum heat for another twenty minutes until cooked.

We lay out the finished pilaf from the cauldron into portioned plates or put it on a serving dish. Serve hot.