RussianMain course
Lamb Pilaf (Plov)
This lamb pilaf is a hearty, fragrant dish that brings together tender lamb, sweet prunes, and aromatic saffron rice. You'll start by soaking dried fruit in lemon water, which gives them a bright, plump texture. The lamb, a mix of ground and cubed, gets a good sear with onions and garlic before simmering until it's fork-tender. Finally, rice and saffron join the pot, absorbing all those rich flavors as they cook. A sprinkle of fresh parsley at the end brightens everything up.
29 minServes 4
Method
5 steps · 29 min total
- 01
Soak Dried Fruit
In a small bowl, combine the raisins and prunes, then pour in enough water to cover them. Stir in the lemon juice and let the fruit soak for at least 1 hour to plump up. Once soaked, drain the fruit well and roughly chop the prunes. - 02
Brown Lamb and Onion
While the fruit soaks, melt the butter in a large pan over medium heat. Add the onion and cook for 5 minutes, until it starts to soften.
Stir in both the cubed lamb and ground lamb, along with the crushed garlic cloves. Fry, stirring constantly, for another 5 minutes, until the lamb is browned all over.
