Lamb Pilaf (Plov)
A fragrant and hearty rice dish slow-cooked with tender lamb, saffron, prunes, and raisins. This Central Asian classic is finished with fresh parsley for an elegant, flavourful centrepiece.
Ingredients
-
Rice⚖ 307.6 g 💧 473.2 ml 🥛 2 cup
-
Lamb⚖ 450 g None
-
Prunes⚖ 120 g 10 pcs
-
Butter⚖ 28.1 g 2 pcs
-
Lamb⚖ 50 g None
-
Onion⚖ 150 g 🧅 1 pcs
-
Vegetable Stock⚖ 606 g 💧 600 ml 🥛 2½ cup
-
Garlic⚖ 10 g 🧄 2 pcs
-
Parsley⚖ 15 g ⅔ pcs
-
Lemon Juice⚖ 14.8 g 💧 14.8 ml 🥄 1 tbsp
-
Saffron⚖ 0.1 g 💧 0.2 ml 🥄 0 tsp
Total nutrition
2904 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the raisins and prunes in a small bowl, cover with water, add 15 ml of lemon juice, and leave to soak for at least 1 hour. Drain and roughly chop the prunes.
- Melt 30 g of butter in a large, heavy pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the cubed lamb and crushed garlic cloves, then fry for 5 minutes, stirring constantly, until the meat is browned on all sides.
- Pour in 150 ml of vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour, or until the lamb is tender.
- Add the remaining 450 ml of stock and bring back to a boil. Stir in 400 g of rinsed long-grain white rice and a generous pinch of saffron. Cover and simmer over low heat for 15 minutes, or until the rice has absorbed the liquid and is tender.
- Fold in the drained raisins and chopped prunes, and season with salt and pepper to taste. Heat through for a few minutes, then transfer to a warmed serving dish and garnish with sprigs of flat-leaf parsley.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed