This Russian Lamb Pilaf (Plov) recipe is made with long-grain white rice, saffron, raisins, prunes and a combination of boneless lamb cubes and ground lamb.
Pilafs are a popular way to use rice in Eastern Europe and throughout the world where it is known as pilau in Turkey and pilaf in the Middle East. Rice pilaf is also known as pilau, perloo. perlau, plaw, pilaw, and pilaff, depending on where you live.
Essentially, a pilaf is made by toasting the rice in hot butter or oil and then adding hot stock or water and simmering, covered, until all the liquid is absorbed.
In Eastern Europe, this "pilaf method" of cooking also can be applied to other grains like barley, buckwheat groats, millet, and others.
- 2 ounces/50 g raisins
- 4 ounces/115 g pitted prunes
- 1 tablespoon/15 ml fresh lemon juice
- 1 ounce/25 g butter
- 1 large onion, chopped
- 1 pound/450 g boneless lamb, trimmed and cut into 1/2-inch/1-cm cubes
- 8 ounces/225 g lean ground lamb
- 2 garlic cloves, crushed
- 2 1/2 cups/600 ml lamb or vegetable stock
- 2 cups/350 g long-grain white rice, rinsed and drained
- Large pinch saffron
- Salt and pepper to tasteFlat-leaf parsley, for garnish
- Put the 2 ounces/50 g raisins and 4 ounces/115 g pitted prunes in a small bowl and pour over enough water to cover. Add 1 tablespoon/15 ml lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
- Meanwhile, heat the 1 ounce/25 g butter in a large pan, add 1 large chopped onion and cook for 5 minutes. Add 1 pound/450 g cubed lamb, 8 ounces/225 g lean ground lamb and 2 crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
- Pour 2/3 cup/150 ml 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 2 cups/350 g 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.
Source: "Polish & Russian: 70 Traditional Step-by-Step Dishes from Eastern Europe" from the "Cooking Around the World" series by Lesley Chamberlain & Catherine Atkinson (Anness Publishing Ltd., 2006).
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||14 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||4 g|