Step 1

Rinse rice until water runs clear. Let it soak in water.

Step 2

Heat vegetable oil in a large pot and sauté onions on high heat for 2-3 minutes.

Step 3

Add chicken to pot and fry on high heat for 3 minutes, stirring to brown all sides.

Step 4

Add carrots to pot. Fry on high for another 2-3 minutes.

Step 5

Add 1 teaspoon each turmeric, black pepper, cumin, and chili flakes, 1 tablespoon of barberries (if available), 4 bay leaves, and 1 tablespoon salt.

Step 6

Pour in 2 cups water, bring to a boil, cover, and simmer on low for 10 minutes. Adjust seasoning if needed.

Step 7

Drain the soaked rice and layer it over the chicken. Do not mix. Add more hot water if rice isn't covered by broth.

Step 8

Inser whole garlic heads (outer husk removed) into rice. Cover pot tightly and simmer on the lowest heat for 15 minutes.

Step 9

Stir rice gently from the sides to the center. If there's excess broth, poke holes with a stick to the bottom of the pot to let it evaporate. Cover and simmer for another 10 minutes.

Step 10

Serve your chicken pilaf.