Russian Lamb Pilaf (Plov) Recipe
A Russian lamb rice pilaf is prepared with rehydrated prunes and raisins, and infused with saffron for a vibrant color.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Rehydrate raisins and prunes in lemon water for an hour, then drain and chop prunes.
-
Meanwhile, heat butter in a large pan, sauté onion for 5 minutes, then add cubed lamb, ground lamb, and crushed garlic; fry for 5 minutes until browned.
-
Pour in 150 ml of stock, bring to a boil, then cover and simmer for 1 hour until the lamb is tender.
-
Add the remaining stock, bring to a boil, then stir in rinsed long-grain white rice and saffron. Cover and simmer for 15 minutes until the rice is tender.
-
Stir in the drained raisins, chopped prunes, and season with salt and pepper. Heat briefly, then serve garnished with parsley.