Lamb Pilaf (Plov)
A Russian-style lamb pilaf featuring tender lamb, saffron-infused rice, and dried fruit, finished with parsley.
Pasos
- 1
Soak raisins and prunes in water to cover; add lemon juice and soak for at least 60 minutes. Drain. Roughly chop the prunes.
- 2
In a large pan, melt butter, add onion, and cook for 5 minutes.
- 3
Add cubed lamb, ground lamb, and crushed garlic; fry for 5 minutes, stirring constantly until browned.
- 4
Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 60 minutes, or until the lamb is tender.
- 5
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.
- 6
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 parsley.
