Pilaf with chickpeas and barberry

My chickpeas from external possible contamination, we sort out from defective copies. Pour the peas into a deep bowl and cover with cold water. Leave the chickpeas to soak for six to eight hours. By the time the pilaf is cooked, we wash the rice to clear water. The kernels should be free of excess starch. Then fill the rice with warm water and leave it for a while while we cook the other ingredients. Remove the husks from the onions, wash them, dry them and cut them into thin half rings. Peel the carrots, wash, dry and cut into thin long strips. Dry the lamb pulp and cut into large cubes. If using a loin, clean the bones with a knife.

Heat a cauldron or a thick-walled pan. Cut fat tail fat into small pieces and pour them into a hot cauldron. We melt the fat. When the greaves become very ruddy, we extract them from the fat - they will no longer be needed.

Put the loin on the bone in the hot fat in a cauldron and fry it on all sides until golden brown. We remove from the cauldron onto a plate. Now we put pieces of lamb pulp in the fat. Fry them until blush, stirring occasionally. After frying, remove the meat onto a plate.

Now put onions in the fat remaining after frying the meat and fry it until golden brown. Then add the carrot straws, mix and fry for another ten minutes, until the carrots soften. At the end of frying, add cumin and brown pieces of lamb pulp. We mix everything together.

Now we put prepared chickpeas in a cauldron with meat and vegetables (drain the water from soaking) and barberry. Rinse the raisins and pour them after the chickpeas. Pour in three glasses of hot water. Pour in salt to taste. Three heads of garlic in hands to remove the upper husk, then wash them and cut off the lower part a little so that the cloves stick together. We put the garlic in a cauldron, we also put hot pepper. Bring everything together to a boil and simmer for forty minutes. After this time, add the loin on the bone to the cauldron. Now we put the washed and soaked rice in the cauldron. In no case mix it with meat and vegetables. Align the groats over the contents of the cauldron in a flat layer. The rice should be covered with liquid by about one centimeter. If there is not enough liquid, pour in more hot water.We close the cauldron with a lid and cook pilaf over low heat for thirty minutes.

After the specified time, carefully loosen the rice with a spatula. Remove the loin on the bone for serving.

We lay out the pilaf from the cauldron on plates, lay the loin on the bone for each portion. Decorate with heads of garlic and herbs.