Lamb Pilaf (Plov)
A weekend Russian dinner. Ready in about 2 hours 45 minutes. Difficulty: more effort.
- 1 hr 20 minPrep (about)
- 1 hr 25 minCook (about)
- 2 hr 45 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredients
- 1 ¾ oz lamb
- 1 lb lamb
Fresh & other
- 4 oz prunes
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 onion
- 2 cloves garlic
- 2 ½ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 2 cups rice Shopping tip: Basmati rice.
- Garnish parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Spices & seasonings (1): saffron
- Pinch saffron
How to make it
Steps in our own plain words.
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Place the raisins and prunes in a small bowl.
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Pour over enough water to cover.
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Add lemon juice.
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Let soak for at least 1 hour.
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Drain.
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Roughly chop the prunes.
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While that cooks, heat the butter in a large pan.
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Add the onion.
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Cook for 5 minutes.
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Add crushed garlic cloves, ground lamb and cubed lamb.
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Fry for 5 minutes.
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Stir the whole time until browned.
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Pour 2 3 cup ( milliliters) of stock into the pan.
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Bring to a boil.
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Lower the heat.
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Cover.
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Simmer for 1 hour, until the lamb is tender.
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Add the remaining stock.
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Bring to a boil.
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Add rinsed long-grain white rice plus a large pinch of saffron.
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Stir.
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Cover.
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Simmer for 15 minutes, until the rice is tender.
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Add the salt, drained chopped prunes and drained raisins and pepper to taste.
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Heat through for a few minutes.
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Turn out onto a warmed serving dish.
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Top with sprigs of flat-leaf parsley.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More dinner recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.