Instructions

1. Rinse the rice couple of times and then cover it with fresh water and leave it to soak for 30 minutes.
2. Bring 1/2 liter of vegetable stock to boil and cook TVP pieces for 10-15 minutes. Drain and squeeze the water.
3. Heat a big shallow pan over medium to high heat. Add oil and TVP and fry until it’s golden brown and crispy. Remove from the pan. Add more oil if needed followed by onions. Sauté the onions until they are browned. Add carrots, TVP, cumin, turmeric, barberries, salt and pepper and continue cooking for few more minutes.
4. Drain the rice and spread it evenly on top of sautéed mixture. Push the garlic head down through the rice layer in a middle. Pour hot vegetable stock carefully. It should be at a level 1 cm (0.4 inch) above the surface of the rice. Cook without a lid for 15 minutes. The liquid on top should be absorbed. Cover with lid, turn down the heat to low and cook until the rice is done.
5. When rice is cooked turn off the heat and let it sit for another half an hour. Remove the garlic, stir well and serve.