Lamb Pilaf (Plov)
Lamb Pilaf (Plov) is a hearty, aromatic rice dish where tender lamb meets fragrant basmati, all slow-cooked to perfection. The key lies in the balance of textures—succulent meat, fluffy grains, and plump prunes softened with a splash of red wine for depth—while a whisper of cinnamon lends subtle warmth. This isn’t just a meal; it’s a celebration of tradition, where every bite delivers rich, savory layers with a hint of sweetness. Worth the effort for its ability to transform simple ingredients into something deeply satisfying.
Ingredients
- Lamb50g
- Prunes120g
- Lemon Juice1 tbs
- Butter2 tbs
- Onion1 chopped
- Lamb450g
- Garlic2 cloves
- Vegetable Stock600ml
- Rice2 cups
- SaffronPinch
- ParsleyGarnish
Nutrition
Directions
- 1
Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
- 2
Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
- 3
Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
- 4
Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.
- 5
Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.
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