Cut the meat into medium-sized pieces and fry in a well-heated frying pan with oil until golden brown. Add the chopped onion and cook until transparent, then add the carrots and fry until golden brown, stirring constantly. Next, add the pilaf seasoning by EKO, turmeric and Roman cumin, and mix everything well so that the spices reveal their flavour.

Rinse the rice thoroughly until it runs clear, add it to the meat and vegetables and flatten it. Place a whole head of garlic in the centre, add chopped garlic, salt to taste and cover with hot water so that it is about 2 cm above the level of the rice. Cover the pan with a lid, bring to a boil, reduce the heat to low and cook, without opening the lid, for about 20 minutes, until the liquid has completely evaporated.

It tastes better with ECO!