Wash rice until it runs clear, cover with cold water and let it soak.

Heat oil in Dutch oven on a very high heat. Brown meat in batches until golden brown. Remove to a plate.

Saute onions until golden, return meat to the pot, add carrot and stir. Cook until carrots begin to soften. Add chickpeas and stir well. Add hot water to cover. Add salt, cumin, paprika, whole heads garlic and barberries if using.

Lower heat to medium, cover and simmer for about 1 hour, until almost all water evaporates and meat is very tender and juicy (if the meat is a tougher cut it might take longer). Do not stir.

Turn heat back to high.

Drain rice and place it on top of the meat in one layer.

Cover the rice with about ½ inch of water, let it boil and cook uncovered until the water is absorbed.

Reduce heat to low, cover tightly with lid and let it steam for 20 minutes.

Turn off the heat, remove garlic heads to serve separately.

Carefully mix rice with meat and carrots. Salt to taste.

Pile the plov on a big platter and serve with the garlic and a Tomato Onion Salad.