Rinse the Long-Grain Rice under cold water until the water runs clear, then soak it for 20–30 minutes. Meanwhile, peel and julienne the Carrots, thinly slice the Onions, crush or lightly smash the Garlic cloves, and cut the Lamb into bite-sized chunks; pat the meat dry.
Heat a large, heavy-bottomed pot over medium-high heat and add Sunflower Oil. When the oil is shimmering, brown the Lamb in batches so pieces get a deep golden crust; transfer the browned meat to a plate.
In the same pot, add a little more oil if needed and sauté the sliced Onions until soft and translucent, then add the julienned Carrots and cook until they begin to caramelize. Stir in the Cumin Seeds and toast briefly until fragrant.
Return the browned meat to the pot, pour in enough Water to just cover the meat (about 1 inch), and add the Bay Leaves, Salt and Ground Black Pepper. Bring to a gentle simmer, cover, and cook until the lamb is nearly tender, about 20–30 minutes depending on size of pieces.
Drain the soaked Long-Grain Rice well and spread it evenly over the meat and vegetables in the pot without stirring. Tuck the crushed Garlic into the rice and scatter the Barberries on top so they warm through and plump with steam.
Carefully pour additional boiling Water over the rice so the water level rises about 1 cm above the rice surface. Increase heat just until steam starts to rise, then reduce to the lowest heat, cover tightly, and cook undisturbed for 20–25 minutes until the rice has absorbed the liquid and is tender.
Turn off the heat and let the plov rest, covered, for 10–15 minutes to finish steaming. Remove the lid, gently fluff and layer the rice so the meat and vegetables are distributed throughout.
Serve warm, adjusting seasoning with more Salt or Ground Black Pepper if needed, and garnish with any remaining Barberries or a sprinkle of toasted cumin for extra aroma.
