Mushroom Pilaf

Method

1. 01

   Step 1: Soak the rice

   Rinse the rice in 5–7 changes of water until it runs clear, washing off the surface starch that makes grains stick together. Cover with warm water and leave for 30 minutes.

2. 02

   Step 2: Sear the mushrooms

   Heat the oil well in a kazan or heavy 24–26 cm pot. Sear the quartered mushrooms in two batches for 6–8 minutes each until their liquid has evaporated and they are well browned. Lift out with a slotted spoon.

3. 03

   Step 3: Fry the onions and carrots

   Add the onions, sliced into half-moons, to the same oil and fry for 6–7 minutes until golden. Add the carrots, cut into 5 mm matchsticks, and cook for 7–8 minutes more, stirring only occasionally, until softened.

4. 04

   Step 4: Make the zirvak

   Return the mushrooms, add the cumin rubbed between your palms, the coriander, barberries and salt. Pour in 600 ml of the boiling water and simmer gently for 10 minutes. Taste the liquid: it should be noticeably salty, as the rice will absorb much of the salt.

5. 05

   Step 5: Add the rice

   Drain the rice and spread it evenly over the zirvak without stirring. Gently pour the remaining boiling water over a slotted spoon so the water sits 1.5 cm above the rice. Press the whole garlic head, loose outer skin removed, into the centre.

6. 06

   Step 6: Cook off the water

   Cook uncovered over medium-high heat for 8–10 minutes until the water has disappeared from the surface. Heap the rice into a dome and poke 5–6 holes down to the bottom with the handle of a spoon to let steam escape.

7. 07

   Step 7: Steam under the lid

   Cover tightly, reduce the heat to the lowest setting and steam for 20 minutes. The rice is done when the grains are tender, look dry and stay separate.

8. 08

   Step 8: Mix and serve

   Take off the heat and leave covered for 10 minutes. Remove the garlic, gently fold the pilaf from the bottom up, pile it onto a platter and set the garlic on top.