Lamb Pilaf (Plov)
Saffron lamb pilaf sweetened with jammy prunes — Russia's hearty, fragrant plov.
- Total
- 35 min
- Serves
- 4
Russia's take on plov brings sweetness to the pilaf: lamb browned in butter with onions and garlic, simmered with rice in saffron stock, with prunes and a squeeze of lemon adding a fruity lift. The grains turn golden and tender, the lamb falls apart, the prunes melt into jammy bites. Hearty, fragrant and quietly festive.
Ingredients
- 50g Lamb
- 120g Prunes
- 1 tbs Lemon Juice
- 2 tbs Butter
- 1 chopped Onion
- 450g Lamb
- 2 cloves Garlic
- 600ml Vegetable Stock
- 2 cups Rice
- Pinch Saffron
- Garnish Parsley
Instructions
- Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
- Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
- Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
- Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.
- Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.
Nutrition (per serving)
- Calories
- 650
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 90 g
Adapted from thespruceeats.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
