MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Sarimsaaqli Palaaw (Central Asian Garlic Pilaf)
  Categories: Pilaf, Main dish
       Yield: 12 servings
  
     3/4 c  Oil
       5 sm Onions, diced
       1 lb Lamb leg meat, cubed
       4 lg Carrots, cut into julienne
            Water
      12    Garlic heads
       5 c  Rice, soaked in 5 changes
            -of water and drained
       1 t  Salt
       1 t  Ground cumin
       1 t  Ground red pepper or cayenne
  
   This is recently invented Central Asian pilaf, dating from just after
   World War II. At first popular among teahouse pilaf cooks in eastern
   Uzbekistan, it’s now cooked all over that country. Most people squish
   out the mild cooked garlic from the whole cloves and use it as a
   sauce for the pilaf. From “Plovy na Liubol Vkus” by Karim Makhmudov.
   
   Put oil in large pot, add onions and saute over medium heat until
   light brown. Add meat and stir until browned. Add carrots and 5 cups
   water, and cook over medium-high heat until meat is tender, about 7
   minutes. Mix whole heads of garlic into stew and sprinkle rinsed rice
   over. Add 8 cups water, taking care not to disturb layering of rice
   and stew, and boil uncovered until rice absorbs water, about 40-45
   minutes.
   
   When rice is done, heap rice in pot, cover, reduce heat to minimum,
   cover pot and steam 25-30 minutes. Serve 1 head garlic with each
   portion of pilaf. Makes 10-12 servings.
   
   Each of 10 servings contains about: 569 calories; 278 milligrams
   sodium; 22 milligrams cholesterol; 19 grams fat; 85 grams
   carbohydrates; 15 grams protein; 1.08 grams fiber.
  
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