Merchant-Style Buckwheat (Grechka po-kupecheski)

Rinse the buckwheat thoroughly under cold running water until the water runs completely clear.

Dice the meat into small cubes. Coarsely grate the carrots, finely chop the onion, and mince the garlic with a knife or press.

Heat vegetable oil in a skillet or Dutch oven. Sear the meat over high heat for 5–7 minutes until nicely browned.

Add the onion and carrots to the meat. Sauté, stirring occasionally, for a few more minutes until the vegetables are tender and fragrant, tossing in the garlic at the very end.

Spread the rinsed buckwheat evenly over the meat and vegetables. Pour in two cups of hot water, season with salt and spices, and gently stir.