Lamb Pilaf (Plov) Recipe

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.

Add the remaining vegetable stock to the pan and bring it back to a boil. Stir in the rinsed long-grain white rice and a large pinch of saffron.

Give it a good stir, then cover the pan and simmer for 15 minutes, or until the rice is tender and has absorbed all the liquid.