Pilaf with Lamb

A fragrant Eastern pilaf with tender meat filling, dried fruits, and saffron. This classic dish will captivate you with its juiciness and depth of flavor.

Ingredients

• 120 g Prunes
• 1 tbsp Lemon juice
• 2 tbsp Butter
• 1 pcs Onion
• 500 g Lamb
• 2 clove Garlic
• 600 ml Vegetable broth
• 2 cup Long-grain white rice
• 1 pinch Saffron
• 1 bunch Flat-leaf parsley
• to taste Salt and black pepper

Instructions

1. Soak the prunes in a bowl of cold water (enough to cover), add lemon juice, and let sit for at least one hour. Then drain the water and chop the prunes into large pieces.
2. In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the lamb (in pieces and ground) together with crushed garlic, fry for 5 minutes, stirring constantly, until the meat is browned.
3. Pour 150 ml of broth into the pot, bring to a boil, then reduce the heat, cover with a lid, and simmer for 60 minutes until the lamb becomes tender.
4. Add the remaining broth and bring to a boil. Add the rinsed rice and a pinch of saffron, stir, cover with a lid, and cook for 15 minutes over medium-low heat until the rice is tender.
5. Add the drained prunes, season with salt and pepper to taste. Heat for 2–3 minutes, stirring. Transfer the pilaf to a warm serving dish and garnish with sprigs of parsley.