Russian Rice Pilaf

Step 1 Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and grated carrots. Cook until the vegetables are softened, about 5 minutes.

Step 2 Add the minced garlic, ground cumin, ground coriander, ground turmeric, ground paprika, and ground cinnamon to the pot. Stir well to combine and cook for 1-2 minutes, until fragrant.

Step 3 Add the meat cubes to the pot and cook until browned on all sides, about 5 minutes.

Step 4 Add the rice to the pot and stir to combine with the meat and spices. Cook for an additional 2 minutes.

Step 5 Pour the broth into the pot and add the bay leaf. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low. Cover the pot and let simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 6 While the rice is cooking, heat a small pan over medium heat. Add the slivered almonds and toast until golden brown, about 3 minutes.

Step 7 Remove the bay leaf from the pot and fluff the rice with a fork. Serve the pilaf on a platter or individual plates, garnished with the toasted almonds, raisins, and chopped parsley.