Rinse the Rice:
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice. Soak the rice in water for about 30 minutes, then drain.

Heat the Oil:
In a large, heavy-bottomed pot (like a kazan or Dutch oven), heat the oil over medium-high heat. Once hot, add the chopped onions and sauté until golden brown.

Brown the Meat:
Add the meat to the pot and cook until browned on all sides. This usually takes about 5-7 minutes.

Add Carrots and Spices:
Stir in the julienned carrots and cook for another 5-7 minutes until they start to soften. Add the cumin, coriander, bay leaves, and season with salt and pepper. If using, add whole garlic cloves for extra flavor.

Add Water:
Pour in the water, ensuring the meat and vegetables are fully submerged. Bring to a boil, then reduce to a simmer. Cover the pot and let it cook for about 30 minutes, allowing the flavors to meld.

Layer the Rice:
After the meat is tender, carefully layer the soaked rice on top of the meat and carrots. Do not stir. Gently spread it out to create an even layer.

Add More Water:
Add enough boiling water to cover the rice by about an inch. Check the seasoning and adjust if necessary.

Cook the Rice:
Increase the heat to medium-high and cover the pot with a tight-fitting lid. Cook for about 15-20 minutes without stirring, until the rice absorbs the water. You’ll know it’s done when the rice is tender and has a fluffy texture.

Rest the Plov:
Once cooked, remove the pot from heat and let it sit, covered, for another 10 minutes. This helps the flavors settle and ensures the rice is perfectly cooked.

Serve:
Fluff the rice with a fork, mixing it gently with the meat and vegetables. Serve hot, garnished with fresh herbs if desired. Enjoy with a side of salad or pickled vegetables.