Vegetarian Flavi Recipe

Soak the rice in 1 l of water. Remove the garlic from the top coarse sheets so that the head does not fall apart. Pour cold water over the barberry and leave it for an hour, after which drain it on a strainer and dry well.

Peel the onion intended for the flava and cut it into four lengthwise pieces, then cut it into very thin slices. Wash the carrots, peel them, and cut them into thin, long sticks.

Heat oil in a flavi saucepan (Kazan). Put the onion and sauté, stirring, over high heat until golden brown (5–10 minutes). Add the carrots. Fry for another 10 minutes, stirring carefully.

Drain the chickpeas (chickpeas) on a strainer and allow to remove the liquid. Then transfer to a saucepan with the vegetables and cook for 2 minutes. Pour 500 ml of hot water, add the barberry and half of the root. Reduce the heat to medium and simmer for 30 minutes.

Drain the flava rice through a strainer and allow the liquid to escape to the end. Put the rice in a saucepan and smooth the surface. Then, carefully pour boiling water so that the rice is covered by 1.5 cm. Raise the heat to maximum and bring to a boil.

"Bury" the heads of garlic in the rice. Then lower the heat again to medium and cook until the water is completely absorbed. Taste the flavi, if the rice is not well cooked, and there is no liquid in the pot anymore, pour about 250 ml of boiling water more. Sprinkle the rice with the base, reduce the heat to a minimum. Cover with a lid and cook for 15 minutes.