Lamb Pilaf (Plov)
A fragrant Russian-style lamb pilaf with tender lamb, sweet prunes and raisins, saffron and parsley—comforting, slightly sweet and aromatic.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 50 g lamb
- 120 g prunes
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 pcs onion (chopped)
- 450 g lamb (cubed/ground)
- 2 pcs garlic (cloves)
- 600 ml vegetable stock
- 2 cups rice (long-grain white)
- 0.01 tsp saffron
- parsley (for garnish)
Directions
- Place the raisins and prunes in a small bowl, cover with water, add lemon juice and soak at least 1 hour, then drain and roughly chop prunes.
- Heat butter in a large pan, add chopped onion and cook 5 minutes.
- Add cubed/ground lamb and crushed garlic, fry 5 minutes stirring until browned.
- Pour 150 ml (2/3 cup) of stock into the pan, bring to a boil, reduce heat, cover and simmer 1 hour until lamb is tender.
- Add remaining stock, bring to a boil, add rinsed rice and a large pinch of saffron, stir, cover and simmer 15 minutes until rice is tender.
- Add drained raisins and chopped prunes, season with salt and pepper, heat through a few minutes, transfer to a warmed dish and garnish with parsley.