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1. Separate the meat into two parts fat and lean.
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2. Cut fat off the meat (or just take pieces with lard) and place it into a preheated large pot.
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3. Wait until fat melts, take out the meat.
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4. Cut onion into thin semi-circles put into the pot.
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5. Let the onion fry until translucent and take it out.
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6. Put the remaining meat into the pot let it fry until it changes colour.
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7. Meanwhile peel and cut carrots into stripes, separate in two parts.
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8. After the meat is browned add one part of the carrots, stir from time to time until soft.
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9. Put the rest of the meat and the onions back in, pour a small amount of hot water.
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10. Separate one of the garlic heads into cloves. Don't peel them, place directly into the pot.
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11. Add barberry and spices, be generous with seasoning, the broth should be over-salted, the rice will absorb the excess salt.
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12. Add the rest of the carrot.
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13. Add more hot water (you might want to season as you go).
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14. Add the whole head of garlic, just take the top skin off, no need to separate or peel.
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15. Let the mixture boil for about 30 minutes.
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16. Add the rice (remember to wash it first), it should be submerged into liquid completely (plus about 1 cm on the top).
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17. Let the rice boil until there is no water on the surface.
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18. Start gathering the surface rice into the small pile the middle of the pot for about 10 min.
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19. Check if there is any liquid left on the bottom of the pot by pushing a spoon or spatula into the rice.
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20. If there is little to none left, turn to very low heat and steam for about 30 minutes.
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21. Serve on a large place decorated with pomegranate seeds.
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Check out the video process.
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https://www.youtube.com/watch?v=xBtwvZtIdno.
