| 1 | From the kitchen of: gary & margie hartford [eugene or] makes 10 servings soak garbanzos in water overnight, then drain. |
| 2 | Soak rice in warm salted water for 2 hours. |
| 3 | Heat oil in large saucepan and brown meat. |
| 4 | Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes. |
| 5 | Add carrots and garbanzos. |
| 6 | Barely cover with water and simmer 1 hour, or until garbanzos are tender. |
| 7 | Season to taste with salt, pepper and cumin. |
| 8 | Add barberries. |
| 9 | Drain soaking water from rice. |
| 10 | Strew rice over meat and add 1 quart of water. |
| 11 | Bring to hard boil, uncovered. |
| 12 | When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon. |
| 13 | Cook covered over low heat 20 to 25 minutes. |
| 14 | Serve pilaf on plate with meat arranged on top. |
| 15 | Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 gram fiber |
