Dinner

Lamb Pilaf (Plov)

Name: Lamb Pilaf (Plov)
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Cuisine: Russian
Ingredients: 50g Ground lamb; 120g Prunes, roughly chopped after soaking; 1 tbs Lemon, juiced; 2 tbs Butter; 1 chopped Onion, chopped; 450g Lamb, cubed; 2 cloves Garlic, crushed; 600ml Vegetable stock; 2 cups Long-grain white rice, rinsed; Saffron, Pinch; Flat-leaf parsley, sprigs, for garnish, Garnish; Raisins, soaked and drained, enough to add with the prunes; Water, enough to cover; Salt, to taste; Black pepper, to taste

A Russian-style lamb pilaf with tender lamb, fragrant saffron rice, sweet prunes, and raisins.

1 hr 35 min
760 kcal
Russian
Rice dish

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Place the raisins and prunes in a small bowl.
Step 2:
Pour over enough water to cover, add the lemon juice, and soak for at least 1 hour.
1 h
Step 3:
Drain the raisins and prunes.
Step 4:
Roughly chop the prunes.
Step 5:
Heat the butter in a large pan.
Step 6:
Add the chopped onion and cook for 5 minutes.
5 min
Step 7:
Add the cubed lamb, ground lamb, and crushed garlic.
Step 8:
Fry for 5 minutes, stirring constantly, until browned.
5 min
Step 9:
Pour 2/3 cup (150 milliliters) of the vegetable stock into the pan.
Step 10:
Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
1 h
Step 11:
Add the remaining vegetable stock and bring to a boil.
Step 12:
Add the rinsed long-grain white rice and saffron, then stir.
Step 13:
Cover and simmer for 15 minutes, or until the rice is tender.
15 min
Step 14:
Add the drained raisins, chopped prunes, salt, and pepper to taste.
Step 15:
Heat through for a few minutes, turn out onto a warmed serving dish, and garnish with flat-leaf parsley sprigs.